1. IMP improves water‐holding capacity, physical and sensory properties of heat‐induced gels from porcine meat. (16th January 2014) Authors: Nakamura, Yukinobu; Migita, Koshiro; Okitani, Akihiro; Matsuishi, Masanori Journal: Animal science journal Issue: Volume 85:Number 5(2014:May) Page Start: 595 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Retort beef aroma that gives preferable properties to canned beef products and its aroma components. (28th July 2017) Authors: Migita, Koshiro; Iiduka, Takao; Tsukamoto, Kie; Sugiura, Sayuri; Tanaka, Genichiro; Sakamaki, Gousuke; Yamamoto, Yasufumi; Takeshige, Yusuke; Miyazawa, Toshio; Kojima, Ayako; Nakatake, Tomoko; Okitani, Akihiro; Matsuishi, Masanori Journal: Animal science journal Issue: Volume 88:Number 12(2017:Dec.) Page Start: 2050 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗