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Mass selection for 45-day body weight in Japanese quail: selection response, carcass composition, cooking properties, and sensory characteristics

Poultry science, 1990-07, Vol.69 (7), p.1037-1045

1990

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Time-intensity as a tool for the measurement of meat tenderness

Food quality and preference, 1996-07, Vol.7 (3), p.193-204

1996

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Laboratory methods for sensory analysis of food: Part 2

Nippon Shokuhin Kagaku Kogaku Kaishi, 2001/05/15, Vol.48(5), pp.378-385

2001

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Effect of gamma irradiation on the physicochemical and functional properties of frozen liquid egg products

Food research international, 1993, Vol.26 (4), p.247-254

1993

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Microstructural manifestations of two unusual phenomena detected in experimental roast pork: A scanning and transmission electron microscopy study

Meat science, 1992, Vol.31 (1), p.103-120

1992

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Correlations of sensory and instrumental meat tenderness values as affected by sampling techniques

Food quality and preference, 1993, Vol.4 (4), p.207-214

1993

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Effect of low voltage electrical stimulation on the distribution of cathepsin D and the palatability of the Longissimus dorsi from Holstein veal calves fed a corn or barley diet

Meat science, 1987, Vol.21 (3), p.203-218

1987

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Oat gum lowers glucose and insulin after an oral glucose load

The American journal of clinical nutrition, 1991-06, Vol.53 (6), p.1425-1430

1991

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Research note: effect of roasting breast up or breast down and dietary canola meal on the sensory quality of turkeys

Poultry science, 1988-04, Vol.67 (4), p.680-683

1988

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Toxin production by Clostridium botulinum and organoleptic changes in vacuum-packaged raw beef

Journal of food protection, 1985-08, Vol.48 (8), p.712-716

1985

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Durum Wheat Quality: Comparison of Chemical and Rheological Screening Tests with Sensory Analysis

Journal of cereal science, 1997-01, Vol.25 (1), p.65-75

1997

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Response of large tom turkeys differing in growth characteristics to divergent feeding systems: performance, carcass quality, and sensory evaluation

Poultry science, 1984-01, Vol.63 (9), p.1778-1792

1984

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Time of washing and age effects on the sensory qualities of clean and dirty producer eggs

Poultry science, 1985-07, Vol.64 (7), p.1322-1327

1985

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Laboratory methods for sensory analysis of food

Nippon Shokuhin Kagaku Kogaku Kaishi, 2001/08/15, Vol.48(8), pp.637-642

2001

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Laboratory Methods for Sensory Analysis of Food: Part 6

Nippon Shokuhin Kagaku Kogaku Kaishi, 2001/09/15, Vol.48(9), pp.697-703

2001

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Feed efficiency, carcass characteristics, and sensory quality of lambs, with or without prolific ancestry, fed diets with different protein supplements

Journal of animal science, 1992-05, Vol.70 (5), p.1365

1992

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Utilization of grass silage by cattle: effect of supplementation with different sources and amounts of protein

Journal of animal science, 1994-06, Vol.72 (6), p.1403

1994

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食品ラボにおける官能評価(6)

日本食品科学工学会誌, 2001/09/15, Vol.48(9), pp.697-703

相島, 鐵郎

2001

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A sensory perspective of effect of feeds on flavor in meats: poultry meats

Journal of animal science, 1990-12, Vol.68 (12), p.4414-4420

Poste, L M

1990

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食品ラボにおける官能評価(5)

日本食品科学工学会誌, 2001/08/15, Vol.48(8), pp.637-642

相島, 鐵郎

2001

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Laboratory Methods for Sensory Analysis of Food: Part 3

Nippon Shokuhin Kagaku Kogaku Kaishi, 2001/06/15, Vol.48(6), pp.453-466

2001

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Laboratory methods for sensory analysis of food: Part 4

Nippon Shokuhin Kagaku Kogaku Kaishi, 2001/07/15, Vol.48(7), pp.539-548

2001

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食品ラボにおける官能評価(4)

日本食品科学工学会誌, 2001/07/15, Vol.48(7), pp.539-548

相島, 鐵郎

2001

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食品ラボにおける官能評価(3)

日本食品科学工学会誌, 2001/06/15, Vol.48(6), pp.453-466

相島, 鐵郎

2001

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Laboratory methods for sensory analysis of food, 2

Nihon Shokuhin Kagaku Kōgaku kaishi, 2001-05, Vol.48 (5)

2001

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Mass selection for 45-day body weight in Japanese quail: selection response, carcass composition, cooking properties, and sensory characteristics

Time-intensity as a tool for the measurement of meat tenderness

Laboratory methods for sensory analysis of food: Part 2

Effect of gamma irradiation on the physicochemical and functional properties of frozen liquid egg products

Microstructural manifestations of two unusual phenomena detected in experimental roast pork: A scanning and transmission electron microscopy study

Correlations of sensory and instrumental meat tenderness values as affected by sampling techniques

Effect of low voltage electrical stimulation on the distribution of cathepsin D and the palatability of the Longissimus dorsi from Holstein veal calves fed a corn or barley diet

Oat gum lowers glucose and insulin after an oral glucose load

Research note: effect of roasting breast up or breast down and dietary canola meal on the sensory quality of turkeys

Toxin production by Clostridium botulinum and organoleptic changes in vacuum-packaged raw beef

Durum Wheat Quality: Comparison of Chemical and Rheological Screening Tests with Sensory Analysis

Response of large tom turkeys differing in growth characteristics to divergent feeding systems: performance, carcass quality, and sensory evaluation

Time of washing and age effects on the sensory qualities of clean and dirty producer eggs

Laboratory methods for sensory analysis of food

Laboratory Methods for Sensory Analysis of Food: Part 6

Feed efficiency, carcass characteristics, and sensory quality of lambs, with or without prolific ancestry, fed diets with different protein supplements

Utilization of grass silage by cattle: effect of supplementation with different sources and amounts of protein

食品ラボにおける官能評価(6)

A sensory perspective of effect of feeds on flavor in meats: poultry meats

食品ラボにおける官能評価(5)

Laboratory Methods for Sensory Analysis of Food: Part 3

Laboratory methods for sensory analysis of food: Part 4

食品ラボにおける官能評価(4)

食品ラボにおける官能評価(3)

Laboratory methods for sensory analysis of food, 2

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