Thermal Processing of Canned Miso Soup
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چکیده
منابع مشابه
Umami Taste in Japanese Traditional Miso Soup for the Elderly
Elderly people often suffer from taste disorder, with subsequent appetite loss. A reduction in umami-taste sensitivity is strongly related to appetite loss. Under these circumstances, how is umami taste considered and applied to foods for the elderly in Japan? In this study, we measured the concentration of L-glutamate (a typical umami amino acid) in 658 different miso soups served in 220 insti...
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HARRIS, R. J. C. 1954 Biological applications of freezing and drying. Academic Press, Inc., New York, New York. HECKLY, R. J. 1955 Rapid and precise measurement of moisture in biological materials. Science, 122, 760-761. MERYMAN, H. T. 1956 Mechanics of freezing in living tissues. Science, 124, 515-521. MILES, A. A., MISRA, S. S., AND IRWIN, J. 0. 1938 The estimation of bactericidal power of th...
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ژورنال
عنوان ژورنال: JOURNAL OF THE BREWING SOCIETY OF JAPAN
سال: 1991
ISSN: 0914-7314,2186-4012
DOI: 10.6013/jbrewsocjapan1988.86.570