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pro vyhledávání: '"Kazue Orita"'
Autor:
Genya Watanabe, Michiyo Motoyama, Kazue Orita, Keigo Takita, Tatsuya Aonuma, Ikuyo Nakajima, Atsushi Tajima, Atsuko Abe, Keisuke Sasaki
Publikováno v:
Food Science & Nutrition, Vol 7, Iss 11, Pp 3538-3548 (2019)
Abstract 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,
Externí odkaz:
https://doaj.org/article/9613d218b12143c8a7ff709e5b9371eb
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