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Publications by Tsutomu YASUI
Researches on the Color of Cured Meat
Nihon Chikusan Gakkaiho
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Researches on the Colour of Cured Meat
Nihon Chikusan Gakkaiho
Researches on the Colour of Cured Meats
Nihon Chikusan Gakkaiho
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Effect of the Addition of Carnosine on the Color Stability of Meat and Meat Products.
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Kinetics of Thermal Denaturation of Protein in Cured Pork Meat
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The Characterization and Background of Meat Color Appearance
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Contribution of Vegetables and Cured Meat to Dietary Nitrate and Nitrite Intake in Italian Population: Safe Level for Cured Meat and Controversial Role of Vegetables
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