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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.
Watanabe, Genya; Motoyama, Michiyo; Orita, Kazue; Takita, Keigo; Aonuma, Tatsuya; Nakajima, Ikuyo; Tajima, Atsushi; Abe, Atsuko; Sasaki, Keisuke.
Afiliação
  • Watanabe G; Institute of Livestock and Grassland Science National Agriculture and Food Research Organization (NARO) Tsukuba Japan.
  • Motoyama M; Institute of Livestock and Grassland Science National Agriculture and Food Research Organization (NARO) Tsukuba Japan.
  • Orita K; Ehime Research Institute of Agriculture, Forestry and Fisheries Livestock Research Center Seiyo Japan.
  • Takita K; Faculty of Life and Environmental Sciences University of Tsukuba Tsukuba Japan.
  • Aonuma T; Miyagi Prefectural Livestock Experiment Station Ohsaki Japan.
  • Nakajima I; Institute of Livestock and Grassland Science National Agriculture and Food Research Organization (NARO) Tsukuba Japan.
  • Tajima A; Faculty of Life and Environmental Sciences University of Tsukuba Tsukuba Japan.
  • Abe A; Shimane Prefectural Livestock Technology Center Izumo Japan.
  • Sasaki K; Institute of Livestock and Grassland Science National Agriculture and Food Research Organization (NARO) Tsukuba Japan.
Food Sci Nutr ; 7(11): 3538-3548, 2019 Nov.
Article em En | MEDLINE | ID: mdl-31763004
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2019 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2019 Tipo de documento: Article