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pro vyhledávání: '"Tomoko Nakatake"'
Autor:
Koshiro Migita, Gousuke Sakamaki, Yusuke Takeshige, Genichiro Tanaka, Akihiro Okitani, Ayako Kojima, Masanori Matsuishi, Tomoko Nakatake, Sayuri Sugiura, Kie Tsukamoto, Takao Iiduka, Yasufumi Yamamoto, Toshio Miyazawa
Publikováno v:
Animal science journal = Nihon chikusan Gakkaiho. 88(12)
The objective of this study is to identify the properties and responsible compounds for the aromatic roast odor (retort beef aroma) that commonly occurs in canned beef products and could contribute to their palatability. The optimal temperature for g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de4956cf91f97d2b7e2992d5ee95d798
https://pubmed.ncbi.nlm.nih.gov/28752557
https://pubmed.ncbi.nlm.nih.gov/28752557
