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Publications by Aiko ISHIDA
Sensory Discrimination of Pork Produced Using Forage Rice and Other Feed Resources Assessed by an Analytical Sensory Panel
Nihon Yoton Gakkaishi
Chemical Compositions of Rice for Forage Harvested in Production Sites and Effects of Conditions of Storage on Fat Acidity of Brown Rice and Unhulled Rice
Nihon Yoton Gakkaishi
Effects of Replacement of All of Corn Contained in Feed With Brown Rice and Feeding Brown Rice Together With Sweet Potato on Growth Performance and Quality of Pork of Fattening Pigs
Nihon Yoton Gakkaishi
Sensory Discrimination and Preference of Brown Rice Fed Pork Ham
Nihon Yoton Gakkaishi
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Physicochemical and Sensory Characteristics of Reduced Fat-Low Sugar Chinese Pork Sausage as Produced by Chitooligosaccharide Using Commercial Pectinase Hydrolysis
International Journal of Food Properties
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Technological and Sensory Quality of Defective Pork Meat
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
Industrial
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The Value Estimation of Eggs Produced Using Rice Feed
Journal of Rural Problems
Consumers’ Sensory Acceptability of Pork From Immunocastrated Male Pigs
Meat Science
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Improvement in Sensory Properties of Cooked Cured Pork Loin by Injection of Pork Extract Fermented by Staphylococcus Xylosus
Nippon Shokuhin Kagaku Kogaku Kaishi
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Effects of Sensory Deprivation on Discrimination Learning
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OC12.01: Early Maturation of the Sensory-Motor Cortex Assessed by Fetal MRI
Ultrasound in Obstetrics and Gynecology
Nuclear Medicine
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Ultrasound Technology
Gynecology
Reproductive Medicine
Radiological
Imaging
Obstetrics
Medicine
Physicochemical and Sensory Properties of Cookies Produced From Brown Rice and Fermented Afzelia Africana Flour Blends
