The Annual Meeting of the Japan Society of Cookery Science, 2012
Session ID : 1C-a4
Conference information
Host: The Japan Society of Cookery Science
Oral Presentation
Major components of soup stock prepared from the white and dark muscles of dried bonito
*Morihiko Sakaguchi, Tetsuyo Ishimura, Reiko Okuda, Yuka Matsuda, Nozomu Oginome, Tatsuhito Yoshioka, Umi Yamagishi
Author information
Keywords:
dried bonito,
soup stock,
umami,
white muscle,
dark muscle,
free amino acids,
nucleotides and their related compounds,
organic acids
Details
