Results 151 to 154 of about 1,770 (154)

黒毛和種とオーストラリア産Wagyuの胸最長筋における物理化学特性および官能特性の比較

Nihon Chikusan Gakkaiho
Naoaki Obana, Yuri Yoshida, Masakazu Irie   +2 more
exaly  

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

Food Science and Nutrition, 2019
Genya Watanabe, Michiyo Motoyama, Keisuke Sasaki   +2 more
exaly  

On-site evaluation of Wagyu beef carcasses based on the monounsaturated, oleic, and saturated fatty acid composition using a handheld fiber-optic near-infrared spectrometer

Meat Science, 2018
exaly  

Changes in Enantiomeric Distribution of δ- and γ-Lactones in Wagyu Beef Fat during Heating

Journal of Oleo Science
Seiya Tanaka, Naohiro Gotoh, Kazuaki Yoshinaga   +2 more
exaly