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Publications by Masayuki Mikami
Properties of "Shishibishio" Fermented Pork Meat Sauce
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Related publications
Nutritional Value and Sensory Acceptance of Fermented Meat Sauce “Shishibishio” With Neutrase and Flavourzyme Enzyme Under Different Salt Concentrations
Journal of Agricultural Science and Technology A
Lactic Acid Bacteria as Protective Cultures in Fermented Pork Meat to Prevent Clostridium Spp. Growth
International Journal of Food Microbiology
Risk
Microbiology
Food Science
Reliability
Safety
Medicine
Quality
Improvement in Sensory Properties of Cooked Cured Pork Loin by Injection of Pork Extract Fermented by Staphylococcus Xylosus
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Antioxidant Properties and Dominant Bacterial Community of Fermented Rohu (Labeo Rohita) Sauce Produced by Enzymatic and Fermentation Method
Turkish Journal of Fisheries and Aquatic Sciences
Animal Science
Zoology
Aquatic Science
Technological and Sensory Quality of Defective Pork Meat
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
Industrial
Food Science
Manufacturing Engineering
Pediococcus Spp.-Fermented Chicken Meat for Dogs
Journal of Animal Science and Technology
Ecology
Genetics
Molecular Biology
Biochemistry
Veterinary
Food Science
Animal Science
Zoology
Behavior of Salmonella Typhimurium in Pork Minced Meat and Pork Skin at Different Storage Temperatures
Acta Veterinaria
Veterinary
Effect of Lactic Acid on the Meat Quality Properties and the Taste of Pork Serratus Ventralis Muscle
Agricultural and Food Science
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Drying Modelling of Defrosted Pork Meat Under Forced Convection Conditions
Meat Science
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