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Publications by Masahito KATSUKAWA
Chemical Analysis and Sensory Evaluation of Free Amino Acids and 5'-Inosinic Acid in Meat of Hinai-Dori, Japanese Native Chicken.-Comparison With Broilers and Layer Pullets
Nihon Chikusan Gakkaiho
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Enrichment With Long Chain Omega-3 Fatty Acids and Sensory Evaluation of Chicken Meat
Proceedings of the British Society of Animal Science
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Accumulation of 5′-Inosinic Acid and 5′-Xanthylic Acid byBacillus Subtilis
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Fatty Acid Composition and Sensory Analysis in Boer Kids Meat
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Comparative Analysis of Amino Acids and Amino-Acid Derivatives in Protein Crystallization
Acta Crystallographica Section F Structural Biology and Crystallization Communications
Quality and Sensory Comparison of Ostrich and Goat Meat
SSR Institute of International Journal of Life Sciences
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Fatty Acid and Cholesterol Content, Chemical Composition and Sensory Evaluation of Horsemeat
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Physico-Chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced With Corn Oil, Margarine and Beef Fat
Macedonian Veterinary Review
Veterinary
