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Publications by Ryoichi SAKATA
Effect of the Addition of Carnosine on the Color Stability of Meat and Meat Products.
Nihon Yoton Gakkaishi
Related publications
Report of the Committee on Mictobiological Examination of Foods (Meat and Meat Products and Cereal Products)
American Journal of Public Health and the Nations Health
Researches on the Color of Cured Meat
Nihon Chikusan Gakkaiho
Selling Meat and Meat Products
Bacteria of the Genus Salmonella Spp. In the Meat and Meat Products
Knowledge International Journal
The Effect of Rearing System and Cooking Method on the Carnosine and Anserine Content of Poultry and Game Meat
Journal of Food, Nutrition and Agriculture
Statistical Analysis of Structured Data on the Consumption of Meat and Meat Products in Russia
The Characterization and Background of Meat Color Appearance
Nihon Chikusan Gakkaiho
Effect of Mechanical Deboning on Nutrient Quality of Chicken Meat Products
Suez Canal Veterinary Medicine Journal. SCVMJ
Evaluation of the Quality of Meat and Fermented Dairy and Meat Products by Tyramine Sensor
Nihon Chikusan Gakkaiho
