Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Characteristics of Soy Sauce in Simmered Dishes
Masumi Ikeuchi, Chie Mizuno, Hironori Masui, Nobuko Okuda, Takako Sawada, Yuko Nagatani, Hideyo Yamashita, Katsuko Yamada, Saeko Yokomizo, Miwako Yotsuya, Kazuko Tomioka
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Keywords: soy sauce, sensory evaluation, cooking condition, induction heater, simmered dish, salt content
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2005 Volume 38 Issue 2 Pages 163-169

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