Physical and chemical characteristics of Japanese Shorthorn beef after immersion in juice of different varieties of Iwateyamanashi

Autor:	Saki Tezuka, Hironori Katayama, Takayuki Muramoto, Manabu Watanabe
Rok vydání:	2016
Předmět:	0106 biological sciences Shorthorn 0402 animal and dairy science Immersion (virtual reality) 04 agricultural and veterinary sciences Food science Biology 040201 dairy & animal science 01 natural sciences 010606 plant biology & botany
Zdroj:	Nihon Chikusan Gakkaiho. 87:149-155
ISSN:	1880-8255 1346-907X
DOI:	10.2508/chikusan.87.149
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::472302e1f25b4da93820ecb628f38cb5 https://doi.org/10.2508/chikusan.87.149 Zobrazit plný text záznamu