Results 121 to 130 of about 124,819 (135)

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  

A review: Fat quality and eating quality of Wagyu beef

Nihon Chikusan Gakkaiho, 2021
Masakazu Irie
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  

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  

Aroma Components of Wagyu Beef and Imported Beef

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

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  

Excellent meat quality in Wagyu beef and its genetic analysis

Journal of Japan Association on Odor Environment, 2011
Hironori Sakuma
exaly