A Study of the Taste Intensity of Chemical Seasonings

• 1 January 1966
• journal article
• Published by Japan Society for Bioscience, Biotechnology, and Agrochemistry in Journal of the agricultural chemical society of Japan
• Vol. 40  (4) , 169-172
• https://doi.org/10.1271/nogeikagaku1924.40.4_169

Abstract

Keywords

• CHEMICAL SEASONINGS
• STUDY OF THE TASTE
• TASTE INTENSITY OF CHEMICAL