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Publications by Jun-ichi WAKAMATSU
"Hanpen"-Like Whipped Sausage: Its Sensory Evaluation and Texture.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
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Whey Powder, Ι-Carrageenan, and Fat Interactions and Their Influence on Instrumental Texture and Sensory Properties of Turkey Meat Sausage Using a Mixture Design Approach
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Development of a Date Confectionery: Part 2. Relating Instrumental Texture to Sensory Evaluation
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Texture Profile Properties, Sensory Evaluation, and Susceptibility to Syneresis of Yoghurt Prepared From Lactose-Free Milk
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Sugar Composition of Apple Cultivars and Its Relationship to Sensory Evaluation
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Sensory Evaluation and Its Statistical Analysis on Uniformity of Grain Structure
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Effect of the Addition of Wheat Fiber and Partial Pork Back Fat on the Chemical Composition, Texture and Sensory Property of Low-Fat Bologna Sausage Containing Inulin and Oat Fiber
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