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You searched for: Author/Creator Ojima, Koichi

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1. Classification and characterization of Japanese consumers' beef preferences by external preference mapping. (23rd February 2017)

2. Corrigendum to 'Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel' [Meat Science 96 (2014) 994–1002]. (May 2015)

8. Slow-Myofiber Commitment by Semaphorin 3A Secreted from Myogenic Stem Cells. (31st May 2017)

9. Slow‐Myofiber Commitment by Semaphorin 3A Secreted from Myogenic Stem Cells. (31st May 2017)