Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations
| 業績名 | Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations |
|---|---|
| 年度 | 2019 |
| 研究機関名 | 島根県畜産技術センター |
| 発表者所属 | |
| 発表者 |
Genya Watanabe, Michiyo Motoyama, Kazue Orita, Keigo Takita, Tatsuya Aonuma, Ikuyo Nakajima, Atsushi Tajima, Atsuko Abe, Keisuke Sasaki |
| 発表論文(都道府県機関) |
Food Science and Nutrition. 7:3538-3548.2019 |
| 課題 | |
| カテゴリ |
用語の事典として使えます。
