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Publications by Kazue Orita
Assessment of the Dynamics of Sensory Perception of Wagyu Beef Strip Loin Prepared With Different Cooking Methods and Fattening Periods Using the Temporal Dominance of Sensations
Food Science and Nutrition
Food Science
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Effects of Freezing and Location Within the Beef Longissimus Muscle (Strip Loin Steak) on Tenderness
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Physicochemical and Sensory Characteristics of Sweet Potato Chips Undergoing Different Cooking Methods
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Beef Customer Satisfaction: Cooking Method and Degree of Doneness Effects on the Top Loin Steak.
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Marbling Texture Does Not Affect Muscle Fiber Type of Beef Strip Loin Steaks
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Effects of Pre-Cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin
Korean journal for food science of animal resources
Reason for Superior Palatability of Japanese Wagyu Beef.
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Effects of Different Cooking Methods on the Bioactivities of Some Spices
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