Wagyu Beef Aroma in Wagyu (Japanese Black Cattle) Beef Preferred by the Japanese over Imported Beef-Reference-Cited by-同舟云学术

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Wagyu Beef Aroma in Wagyu (Japanese Black Cattle) Beef Preferred by the Japanese over Imported Beef

Published:2001 Issue:6 Volume:72 Page:498-504
ISSN:1346-907X
Container-title:Nihon Chikusan Gakkaiho
language:ja
Short-container-title:Nihon Chikusan Gakkaiho

Author:

MATSUISHI Masanori,FUJIMORI Mitsuhiro,OKITANI Akihiro

Publisher

Japanese Society of Animal Science

Subject

General Engineering

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Future of Cellular Agriculture;Advances in Environmental Engineering and Green Technologies;2024-07-26

2. Effect of intramuscular fat content on the sensory characteristics and dynamic flavor attributes of Japanese black cattle beef;Animal Science Journal;2023-01

3. Science and technology of meat and meat products in Japan—Pursuit of their palatability under the influence of Washoku, traditional Japanese cuisine;Meat Science;2022-10

4. Application of Mass Spectrometry for Determining the Geographic Production Area of Wagyu Beef;Metabolites;2022-08-23

5. Production of Hydroxy Fatty Acids, Precursors of γ-Hexalactone, Contributes to the Characteristic Sweet Aroma of Beef;Metabolites;2022-04-06

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