3件 （「Food Quality and Safety Studies」）

Effect of meat grade, gender of the animal, and fatty acid content on the eating quality of Japanese black beef meat determined using testing panel 論文

Keiichi Suzuki・Shoko Yokota・Hiroaki SHIOURA・Tomoyuki Shimazu・Fumiko Iida ·2013-01-01 ·『Nihon Chikusan Gakkaiho』　84(3)　pp. 375-382

doi:10.2508/chikusan.84.375

Effects of Dietary Japanese Green Tea Powder on Growth, Meat Ingredient and Lipid Accumulation in Broilers. 論文

Kunio Kaneko・Kouichi Yamasaki・Y. Tagawa・Mutuko Tokunaga・Manabu Tobisa・Mitsuhiro Furuse ·2001-01-01 ·『Japanese poultry science』　38(5)　pp. J77-J85

doi:10.2141/jpsa.38.j77

Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine. 論文

Makoto Oyaizu ·1986-01-01 ·『The Japanese Journal of Nutrition and Dietetics』　44(6)　pp. 307-315

doi:10.5264/eiyogakuzashi.44.307