Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Kazue Orita"'
Autor:
Atsushi Tajima, Kazue Orita, Atsuko Abe, Tatsuya Aonuma, Ikuyo Nakajima, Keisuke Sasaki, Keigo Takita, Genya Watanabe, Michiyo Motoyama
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 7, Iss 11, Pp 3538-3548 (2019)
SC30202003120003
NARO成果DBa
C30201911130001_7273
Food Science & Nutrition, Vol 7, Iss 11, Pp 3538-3548 (2019)
SC30202003120003
NARO成果DBa
C30201911130001_7273
In this study, we assessed the relative sensory perception of Wagyu beef using temporal dominance of sensations (TDS), which is a dynamic sensory method that captures the “dominance of sensation” throughout food consumption. In addition, we check
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1afd2f426caa5de0ceb6211eab8abc52
http://europepmc.org/articles/PMC6848821
http://europepmc.org/articles/PMC6848821
Autor:
Watanabe, Genya1 (AUTHOR) watanabeg080@affrc.go.jp, Motoyama, Michiyo1 (AUTHOR), Orita, Kazue2 (AUTHOR), Takita, Keigo3 (AUTHOR), Aonuma, Tatsuya4 (AUTHOR), Nakajima, Ikuyo1 (AUTHOR), Tajima, Atsushi3 (AUTHOR), Abe, Atsuko5 (AUTHOR), Sasaki, Keisuke1 (AUTHOR)
Publikováno v:
Food Science & Nutrition. Nov2019, Vol. 7 Issue 11, p3538-3548. 11p.