Torres-Onate, F., Viteri, M. F., Infante-Paredes, R., Donato-Moreira, S., Tamayo-Soria, R., & Nunez-Espinoza, M. Heritage Cooking as Tourist Motivation: Ambato Case Study. 109-114. Springer Nature. https://doi.org/10.1007/978-3-030-10804-5_11
Francisco Torres-Onate Maria Viteri Ruth Infante-Paredes Samantha Donato-Moreira Raul Tamayo-Soria Marcelo Nunez-EspinozaCooking cultural heritage Gastronomic Tourism
Bista
Ninomiya, K. Food Science of Dashi and Umami Taste. 136, 1327-1334. https://doi.org/10.1248/yakushi.16-00057-1
Kumiko NinomiyaAmino acids Condiments Cooking Dashi Food Analysis Food technology Glutamates Humans Japan Japanese (people) Nutritive Value Review Soup stock taste Umami condiment Cooking Food Analysis food handling glutamic acid glutamic acid derivative Health human Knowledge nutritional science nutritional value taste Technology trends Umami
Bista
Ninomiya, K. Food Science of Dashi and Umami Taste. 136, 1327-1334. https://doi.org/10.1248/yakushi.16-00057-1
Kumiko NinomiyaAmino acids Condiments Cooking Dashi Food Analysis Food technology Glutamates Humans Japan Japanese (people) Nutritive Value Review Soup stock taste Umami condiment Cooking Food Analysis food handling glutamic acid glutamic acid derivative Health human Knowledge nutritional science nutritional value taste Technology trends Umami
Bista
Cartay Angulo, R., & Andrade A., L. (2017). Critical review of the flavor principles from the social sciences. Agroalimentaria, 23, 107-121. Retrieved de https://www.scopus.com/inward/record.uri?eid=2-s2.0-85070329942&partnerID=40&md5=beff41ff59791f4f1f80db53426b632f
R. Cartay Angulo L. Andrade A.Cooking Cuisine Flavor principles Food seasoning Gastronomy Socio-anthropology of feeding spices
Bista