Sensory Evaluation of a Low-salt Menu Created with Umami, Similar to Savory, Substance

Overview of attention for article published in Nippon Eiyo Shokuryo Gakkaishi, January 2011

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減塩料理であっても、うま味調味料であるグルタミン酸を用いることで料理のおいしさを損なうことなく、塩分の摂取量を減らすことができるというわけ https://t.co/0gCMW8gdK1

J-STAGE Articles - うま味を利用した減塩料理の提案とその官能評価 https://t.co/okcjRVyiNZ

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