A study on the Ajinomoto in Taiwan during the Japanese Colonial Period
碩士 === 國立臺北大學 === 民俗藝術與文化資產研究所 === 106 === The “umami” taste has a long history, and it can be found in many ingredients. However, initially, it was not traditionally defined as one of the five basic flavors. Instead, it was merely an adjective for describing flavorsome food. With the advancement of...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/h7285d |