| 摘要 |
By allowing a liquid seasoning to comprise from 0.2% to 4% (w/v) in concentration of ammonium ion and from 0.5% to 7% (w/v) in containing amount of common salt and adjusting pH to from 3.2 to 5.4, it became possible to provide a liquid seasoning which is excellent in salty taste and tastiness regardless of its low common salt content. |
