Publisher
Japan Society for Bioscience, Biotechnology, and Agrochemistry
Reference25 articles.
1. 1) M. C. Meilgaard, G. T. Civille & B. T. Carr : “Sensory Evaluation Techniques”, 4th ed., CRC Press, 2006, p. 1.
2. 3) 相島鐵郎:月刊フードケミカル,1月号,26 (2002).
3. 4) K. Greenhoff & H. J. H. MacFie : “Measurement of Food Preferences”, ed. by H. J. H. MacFie and M. H. Thomson, Aspen Publisher, 1999, p. 137.
4. A novel multigene family may encode odorant receptors: A molecular basis for odor recognition
Cited by
1 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. チーズホエイと醤油用酵母の使用が鶏肉発酵調味料の品質特性に与える影響;Nihon Chikusan Gakkaiho;2023-05-25