{"title":"Estimation of “koku”-related taste sensory words for meat using questionnaire to consumers and cooking workers","authors":"G. Watanabe, M. Motoyama, I. Nakajima, K. Sasaki","doi":"10.2508/chikusan.92.169","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":19425,"journal":{"name":"Nihon Chikusan Gakkaiho","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2021-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nihon Chikusan Gakkaiho","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.2508/chikusan.92.169","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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