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Author: Naokazu Asato
3 Articles are founded.
Changes in free amino acids and hardness in round of Okinawan delivered cow beef during dry- and wet-aging processes
J Anim Sci Technol 2018;60
https://doi.org/10.1186/s40781-018-0180-x
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https://doi.org/10.1186/s40781-018-0180-x
Correction to: Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus
J Anim Sci Technol 2018;60
https://doi.org/10.1186/s40781-018-0179-3
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https://doi.org/10.1186/s40781-018-0179-3
Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus
J Anim Sci Technol 2018;60
https://doi.org/10.1186/s40781-018-0176-6
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https://doi.org/10.1186/s40781-018-0176-6