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A Short History of MSG: Good Science, Bad Science, and Taste Cultures
Vol. 5, No. 4 (Fall 2005), pp. 38-49
Published by: University of California Press
Stable URL: http://www.jstor.org/stable/10.1525/gfc.2005.5.4.38
Page Count: 12
You can always find the topics here!Topics: Umami, Business structures, Gastronomy, Restaurants, Flavors, Gustatory perception, Food, Japanese culture, Housewives, Monosodium glutamate
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