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1 Ergebnisse
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Characterization and classification of Japanese consumer pe..:
Sasaki, Keisuke
;
Motoyama, Michiyo
;
Narita, Takumi
...
Meat Science. 96 (2014) 2 - p. 994-1002 , 2014
Link:
https://doi.org/10.1016/j.meatsci.2013.10.021
RT Journal T1
Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.meatsci.2013.10.021&Exemplar=1&LAN=DE A1 Sasaki, Keisuke A1 Motoyama, Michiyo A1 Narita, Takumi A1 Hagi, Tatsuro A1 Ojima, Koichi A1 Oe, Mika A1 Nakajima, Ikuyo A1 Kitsunai, Katsuhiro A1 Saito, Yosuke A1 Hatori, Hikari A1 Muroya, Susumu A1 Nomura, Masaru A1 Miyaguchi, Yuji A1 Chikuni, Koichi PB Elsevier BV YR 2014 SN 0309-1740 JF Meat Science VO 96 IS 2 SP 994 OP 1002 LK http://dx.doi.org/https://doi.org/10.1016/j.meatsci.2013.10.021 DO https://doi.org/10.1016/j.meatsci.2013.10.021 SF ELIB - SuUB Bremen
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