Works matching IS 1346907X AND DT 2021 AND VI 92 AND IP 1
Results: 8
Estimation of textural properties, drip loss, and degree of curing of beef during curing by impedance measured using touch type electrodes.
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- Nihon Chikusan Gakkaiho, 2021, v. 92, n. 1, p. 71, doi. 10.2508/chikusan.92.71
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- Article
Effect of soybean curd residue on spontaneous oxidized flavor of milk.
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- Nihon Chikusan Gakkaiho, 2021, v. 92, n. 1, p. 55, doi. 10.2508/chikusan.92.55
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- Article
Effects of feed intake and forage-to-concentrate ratio on the relationship between the ruminal mat score and rumen fermentation and rumination activity in dairy heifers.
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- Nihon Chikusan Gakkaiho, 2021, v. 92, n. 1, p. 47, doi. 10.2508/chikusan.92.47
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Comparison between the gas chromatography and the near-infrared spectrometry on the estimation of genetic parameter of the fatty acid composition of intermuscular fat from Japanese black cattle.
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- Nihon Chikusan Gakkaiho, 2021, v. 92, n. 1, p. 41, doi. 10.2508/chikusan.92.41
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Responses to selection for maximizing component characters with no change in proportion-defined character: An example of selection for milk fat percentage.
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- Nihon Chikusan Gakkaiho, 2021, v. 92, n. 1, p. 35, doi. 10.2508/chikusan.92.35
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- Article
Study on regulation of skeletal muscle characteristics by food components.
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- Nihon Chikusan Gakkaiho, 2021, v. 92, n. 1, p. 25, doi. 10.2508/chikusan.92.25
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- Article
A review of taste sense in chickens : behavioral responses to umami taste and expression of umami taste receptor.
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- Nihon Chikusan Gakkaiho, 2021, v. 92, n. 1, p. 17, doi. 10.2508/chikusan.92.17
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A review: Fat quality and eating quality of Wagyu beef.
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- Nihon Chikusan Gakkaiho, 2021, v. 92, n. 1, p. 1, doi. 10.2508/chikusan.92.1
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- Article