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Agricultural and Biological Chemistry Volume 52, 1988 - Issue 9
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Food & Nutrition

Components Contributing to the Improvement of Meat Taste during Storage

Toshihide NishimuraDepartment of Agricultural Chemistry, The University of Tokyo, Bunkyo-ku, Tokyo 113, Japan
,
Mee Ra RhueDepartment of Agricultural Chemistry, The University of Tokyo, Bunkyo-ku, Tokyo 113, Japan
,
Akihiro OkitaniDepartment of Animal Products Science and Technology, Nippon Veterinary and Zootechnical College, Musashino-shi 180, Japan
&
Hiromichi KatoDepartment of Agricultural Chemistry, The University of Tokyo, Bunkyo-ku, Tokyo 113, Japan
Pages 2323-2330 | Received 25 Apr 1988, Published online: 06 Jun 2016

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