Japanese consumer categorisation of beef into quality grades, based on Meat Standards Australia methodology

• POLKINGHORNE Rod J.

  Marrinya

• NISHIMURA Takanori

  Meat Science laboratory, Graduate School of Agriculture, Hokkaido University

• NEATH Kate E.

  Meat and Livestock Australia

• WATSON Ray

  Department of Mathematics and Statistics, University of Melbourne

収録刊行物

• Animal science journal

  Animal science journal 82 (2), 325-333, 2011-04-01

キーワード

• beef
• eating quality
• Japanese consumer
• sensory

詳細情報

• CRID: 1570009750890730624
• NII論文ID: 10030376656
• NII書誌ID: AA11677214
• ISSN: 13443941
• 本文言語コード: en
• データソース種別:
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