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Publications by Takayuki MURAMOTO
Effect of Amount of NaCl Used for Curing on Quality of Japanese Shorthorn Beef
Nihon Chikusan Gakkaiho
Relationship Between Textural Properties and Deformation Resistance in Sensory Evaluation of Boiled Ground Beef
Nihon Chikusan Gakkaiho
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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Assessment of Aluminosilicate Raw Material Used in Lebanon: Effect of Curing
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Effect of Texturized Soy Protein on Quality Characteristics of Beef Samosas
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Effect of Cattle Marketing Method on Beef Quality and Palatability
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Reason for Superior Palatability of Japanese Wagyu Beef.
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Methods Used in the CRC Program for the Determination of Carcass Yield and Beef Quality
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