Glutamate Perception, Soup Stock, and the Concept of Umami: The Ethnography, Food Ecology, and History of Dashi in Japan

Author： Osawa Yoshimi

Publisher： Routledge Ltd

ISSN： 0367-0244

Source： Ecology of Food and Nutrition, Vol.51, Iss.4, 2012-07, pp. : 329-345

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Yacon (Smallanthus sonchifolius): A Functional Food

By Choque Delgado Grethel da Silva Cunha Tamashiro Wirla Maróstica Junior Mário Pastore Glaucia

Plant Foods for Human Nutrition, Vol. 68, Iss. 3, 2013-09 ,pp. : 222-228

Springer Publishing Company

Access to resources Recommend Favorite

Sensory Acceptability of Partially Defatted Dikanut (Irvingia gabonensis) Flour in Ogbono Soup

By Idowu M. A. Omoniyi S. A. Henshaw F. O. Olayiwola I. O.

Journal of Culinary Science & Technology, Vol. 11, Iss. 4, 2013-10 ,pp. : 346-355

Taylor & Francis Ltd

Access to resources Recommend Favorite

Modification of progesterone and testosterone by a food-borne thermophile Geobacillus kaustophilus

By Al-Tamimi Safa Al-Awadi Sameera Oommen Sosamma Afzal Mohammad

International Journal of Food Sciences and Nutrition, Vol. 61, Iss. 1, 2010-02 ,pp. : 78-86

Informa Healthcare

Access to resources Recommend Favorite

CGIJ review

By Phipps Fiona MacVane

Clinical Governance: An International Journal, Vol. 19, Iss. 2, 2014-04 ,pp. : 166-171

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

The Internationalization of the Journal

By Lyons Kevin J.

Journal of Allied Health, Vol. 36, Iss. 1, 2007-01 ,pp. : 1-2

Association of Schools of Allied Health Professions

Access to resources Recommend Favorite