The effects of "shiokouji",traditional Japanese seasoning, on the texture and taste related substances of the beef

67th Annual Conglress of The Japan Society of Home Economics

Session ID : 2P-18

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Host: The Japan Society of Home Economics

Poster Session, May 23, Food and Nutrition

The effects of "shiokouji",traditional Japanese seasoning, on the texture and taste related substances of the beef

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Keywords: Shiokouji, Beef, Protease , Nucleotide, Amino acid

CONFERENCE PROCEEDINGS FREE ACCESS

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