@article{oai:jissen.repo.nii.ac.jp:00001033,
 author = {畑山, 友紀 and 西島基弘 and ハタヤマ,  ユキ and ニシジマ, モトヒロ and Hatayama, Yuki and Nishijima, Motohiro},
 journal = {実践女子大学生活科学部紀要},
 month = {Mar},
 note = {P(論文), Because of its powerful preservative effects, glycine is used for various purposes including daily prepared foods on shelves. And glycine sodium, which is a sodium salt of glycine, is known for its water retentivity and/or moisturizing effects in hams and sausages products. But it is not a permitted food additive. We first investigated how the glycine sodium affects the taste of hamburger steaks and also its preservative effect, and then obtained the following results: 1) When 0.1% of glycine sodium was added to a hamburger steak, the moisturizing effect was the highest and its taste was most preferred. 2) When 0.1% of glycine sodium was added to a hamburger steak, however, no preservative effect was seen, while 0.2% showed a degree of oreservative effect but none of the gustatory effects.},
 pages = {95--101},
 title = {グリシンナトリウムがハンバーグの嗜好性および保存性に与える影響},
 volume = {47},
 year = {2010}
}