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Quality characteristics of Yezo sika deer (Cervus nippon yesoensis) meat sauce products prepared using soy sauce production technology

2015

Funatsu, Y. (Rakuno Gakuen University, Ebetsu (Japan). College of Agriculture, Food and Environmental Sciences, Department of Food Science and Human Wellness) | Miyauchi, Y. | Kawakami, M. | Ishioroshi, M.

AGROVOC Keywords
cervus cervus nippon deer kojic fermentation lactic fermentation meat organoleptic analysis organoleptic properties sauces soy sauce
Bibliographic information
Nihon Chikusan Gakkaiho (Japan)
Volume 86 Issue 1 ISSN 0134-6907
Pagination
pp. 53-61
Language
Japanese
Note
5 tab.
2 fig.
26 ref.
Type
Journal Article
2024-12-20
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