Výsledky vyhledávání - "Norio Matsukuma"

Evaluation of Palatability, and Physicochemical and Histological Properties of Papain-treated Minced Fish for Consumption by the Elderly

Autor: Makoto Takahashi, Norio Matsukuma, Koji Wada, Mamoru Fujita, Shuji Fujita, Miki Matsuguma

Publikováno v: Food Science and Technology Research. 20(1):115-120

To improve the quality of fish (sea bream) served to elderly people who have difficulty in chewing and/or swallowing, the effects of various concentrations of protease (papain) on the palatability, and physicochemical and histological properties of m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63ccbe3b36bc825d31fdb9e448595e12
https://u-ryukyu.repo.nii.ac.jp/records/2011545

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Effects of Papain Treatment on the Texture and Palatability of Chicken Meat

Autor: Miki MATSUGUMA, Makoto TAKAHASHI, Mamoru FUJITA, Norio MATSUKUMA, Shuji FUJITA, Koji WADA

Publikováno v: Food Preservation Science. 39:3-8

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::514c7db3a41b9d781e503f60d98a2ecf
https://doi.org/10.5891/jafps.39.3

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Akademický článek

Evaluation of Palatability, and Physicochemical and Histological Properties of Papain-treated Minced Fish for Consumption by the Elderly.

Autor: Miki MATSUGUMA, Makoto TAKAHASHI, Norio MATSUKUMA, Mamoru FUJITA, Shuji FUJITA, Koji WADA

Publikováno v: Food Science & Technology Research; Jan2014, Vol. 20 Issue 1, p115-120, 6p

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