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Publications by Sachiko TSUKAMOTO
Development of a Food Composition Having Meat Like Texture (Low Protein Meat Analogue)
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
A Method to Identify the Absolute Configuration of Rhamnose, Lyxose, and 2,6-Dideoxy Sugars, Cymarose, Oleandrose, Diginose, and Digitoxose, Using a Chiral High-Performance Liquid Chromatography(HPLC) Column.
Chemical and Pharmaceutical Bulletin
Medicine
Drug Discovery
Chemistry
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Meat Analog as Future Food: A Review
Journal of Animal Science and Technology
Ecology
Genetics
Molecular Biology
Biochemistry
Veterinary
Food Science
Animal Science
Zoology
The Amino Acid Composition of Camel Meat
Izvestiâ Nacionalʹnoj akademii nauk Respubliki Kazahstan
Sources of Variability in the Analysis of Meat Nutrient Coenzyme Q10 for Food Composition Databases
Food Control
Biotechnology
Food Science
Application of 3D Food Printing in Meat Production
Meso
Food Hygenic Studies on Fish Meat Products
Journal of the Japan Veterinary Medical Association
Association of Gene Coding for Microsomal Triglyceride Transfer Protein (MTP) and Meat Texture Characteristic in Pig
Annals of Animal Science
Animal Science
Zoology
Food Animals
Small Animals
Towards a Reduced Meat Diet: Mindset and Motivation of Young Vegetarians, Low, Medium and High Meat-Eaters
Appetite
Nutrition
Psychology
Dietetics
Cooking-Induced Protein Modifications in Meat
Comprehensive Reviews in Food Science and Food Safety
Food Science
Selling Meat and Meat Products
