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2014•Korean Journal for Food Science of Animal ResourcesOpen access

Effect of NaCl/Monosodium Glutamate (MSG) Mixture on the Sensorial Properties and Quality Characteristics of Model Meat Products

Ji‐Yeon Chun, Byong-Soo Kim, Jung‐Gyu Lee, Hyung-Yong Cho, Sang‐Gi Min, Mi‐Jung Choi

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Key concepts: Monosodium glutamate, Food science, Flavor, Chemistry, Ingredient, Processed meat

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Effect of NaCl/Monosodium Glutamate (MSG) Mixture on the Sensorial Properties and Quality Characteristics of Model Meat Products — Research Paper | ScholarLens