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Animal Products
Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin
Genya Watanabe, Michiyo Motoyama, Ikuyo Nakajima, Keisuke Sasaki
Asian-Australas J Anim Sci. 2018;31(6):914-918.  Published online December 19, 2017
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Effects of Cooking End-point Temperature and Muscle Part on Sensory ‘Hardness’ and ‘Chewiness’ Assessed Using Scales Presented in ISO11036:1994
Keisuke Sasaki, Michiyo Motoyama, Takumi Narita, Koichi Chikuni
Asian-Australas J Anim Sci. 2013;26(10):1490-1495.  Published online October 1, 2013
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Animal Products
Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Colour Stability during Chilled Storage, before and after Cooking
Keisuke Sasaki, Kenji Ishihara, Chiaki Oyamada, Akiyuki Sato, Akihiko Fukushi, Tomohiro Arakane, Michiyo Motoyama, Makoto Yamazaki, Mitsuru Mitsumoto
Asian-Australas J Anim Sci. 2008;21(7):1067-1072.  Published online July 1, 2008
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Comparison of Sensory Traits and Preferences between Food Co-product Fermented Liquid (FCFL)-fed and Formula-fed Pork Loin
Keisuke Sasaki, Terumi Nishioka, Yuzuru Ishizuka, Mao Saeki, Tomoyuki Kawashima, Masakazu Irie, Mitsuru Mitsumoto
Asian-Australas J Anim Sci. 2007;20(8):1272-1277.  Published online June 27, 2007
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Print ISSN: 1011-2367
Online ISSN: 1976-5517



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