帯広畜産大学 · 未分類 · 教授

研究关键词野生動物の肉・肉製品・品質保持・畜肉・肉質・食肉・食肉製品に関する研究・食肉の熟成

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• Effects of different tomato products on the lipid oxidation, color, and texture of uncured cooked pork sausages in storage
• Dietary adzuki bean paste dose-dependently reduces visceral fat accumulation in rats fed a normal diet
• Color and its stability in venison from Cervus nippon yesoensis (Japanese Yeso Deer)
• Purple Sweet Potato Polyphenols Differentially Influence the Microbial Composition Depending on the Fermentability of Dietary Fiber in a Mixed Culture of Swine Fecal Bacteria

• 牛枝肉表面の脳脊髄組織を効率的に除去する洗浄法の開発

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