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Relative contribution of sensory characteristics for different types of pork loin, assessed by temporal dominance of sensations.
Watanabe, Genya; Ohmori, Hideyuki; Tajima, Kiyoshi; Sasaki, Yasuhito; Wakiya, Yuichiro; Motoyama, Michiyo; Nakajima, Ikuyo; Sasaki, Keisuke.
Afiliación
  • Watanabe G; Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ibaraki, Japan.
  • Ohmori H; Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ibaraki, Japan.
  • Tajima K; Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ibaraki, Japan.
  • Sasaki Y; Iwate Agricultural Research Center, Iwate, Japan.
  • Wakiya Y; Saga Prefectural Livestock Experiment Station, Saga, Japan.
  • Motoyama M; Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ibaraki, Japan.
  • Nakajima I; Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ibaraki, Japan.
  • Sasaki K; Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Ibaraki, Japan.
J Sci Food Agric ; 99(12): 5516-5525, 2019 Sep.
Article en En | MEDLINE | ID: mdl-31099894
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Gusto / Carne Límite: Animals Idioma: En Revista: J Sci Food Agric Año: 2019 Tipo del documento: Article País de afiliación: Japón
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Gusto / Carne Límite: Animals Idioma: En Revista: J Sci Food Agric Año: 2019 Tipo del documento: Article País de afiliación: Japón