Results 141 to 150 of about 1,770 (154)

Characterization of lactones in Wagyu (Japanese beef) and imported beef by combining solvent extraction and gas chromatography–mass spectrometry

LWT - Food Science and Technology, 2021
Naohiro Gotoh, Kazuaki Yoshinaga
exaly  

Identification and Characterization of Volatile Components Causing the Characteristic Flavor of Wagyu Beef (Japanese Black Cattle)

Journal of Agricultural and Food Chemistry, 2017
Satsuki Inagaki, Kenji Kumazawa
exaly  

The Outcome and Economic Viability of Embryo Production Using IVF and SOV Techniques in the Wagyu Breed of Cattle

Veterinary Sciences, 2020
Eraldo Zanella, Mariana Groke Marques, Ricardo Zanella   +2 more
exaly  

Distribution of fatty acids and phospholipids in different table cuts and co-products from New Zealand pasture-fed Wagyu-dairy cross beef cattle

Meat Science, 2018
David Cameron-Smith, Karl Fraser, Arjan Jonker   +2 more
exaly  

Molecular detection of spp. and in Longjiang Wagyu cattle in Northeastern China

Microbial Pathogenesis, 2020
Hong-Bo Ni, Chun-Ren Wang
exaly  

Application of DNA markers for discrimination between Japanese and Australian Wagyu beef

Animal Science Journal, 2018
Hideyuki Mannen, Shinji Sasazaki, Fuki Kawaguchi   +2 more
exaly  

Adipose invasion of muscle in Wagyu cattle: Monitoring by histology and melting temperature

Meat Science, 2020
F L Mastaglia, F L Mastaglia
exaly  

Nutritional Characteristics and Active Components in Liver from Wagyu×Qinchuan Cattle

Food Science of Animal Resources, 2014
Qun-Li Yu, Ling Han
exaly  

Production and export of Australian WAGYU and the current situation and problems of Japanese beef - especially Wagyu exports to Australia

Nihon Chikusan Gakkaiho, 2021
exaly  

Aroma Components of Wagyu Beef and Imported Beef

Nihon Chikusan Gakkaiho, 2004
Akihiro Okitani, Masanori Matsuishi, Fumitaka Hayase   +2 more
exaly