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1.
Classification and characterization of Japanese consumers' beef preferences by external preference mapping.
J Sci Food Agric
; 97(10): 3453-3462, 2017 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-28071797
2.
Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and Jidori-niku, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel.
J Poult Sci
; 54(1): 87-96, 2017 Jan 25.
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en Inglés
| MEDLINE | ID: mdl-32908413
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