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Comparative Study on Flavor Preference between Japanese and Chinese for Dried Bonito Stock and Chicken Bouillon |
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| Authors: | Kazuyo Kohno Fumiyo Hayakawa Wang Xichang Chen Shunsheng Masahito Yokoyama Midori Kasai Fujio Takeutchi Keiko Hatae |
| Affiliation: | Authors Kohno, Kasai, and Hatae are with Faculty of Human Life and Environmental Sciences, Ochanomizu Univ., 2–1–1, Otsuka, Bunkyo, Tokyo, Japan, 112-8610.;Authors Hayakawa, Xichang, Shunsheng, and Yokoyama are with College of Food Science, Shanghai Fishery Univ., Shanghai, People's Republic of China.;Author Takeutchi is with Faculty of Science, Kyoto Sangyo Univ., Kyoto, Japan. Direct inquiries to author Hatae (E-mail: ). |
| Abstract: | |
| Keywords: | dried bonito stock chicken bouillon cross cultural study paired comparison |
