Work

Improving deer meat palatability by treatment with ginger and fermented foods: A deer meat heating study

Year: 2022

Type: article

Source: International Journal of Gastronomy and Food Science

DOI: 10.1016/j.ijgfs.2022.100577

Authors: Miki Hiemori-Kondo, Rena Ueta, Kumiko Nagao

Institutions: Tokushima Bunri University, Tokushima Bunri University Junior College

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Japan Society for the Promotion of Science

Award: Study on the suppressive effect of P. japonicus on postprandial blood glucose levels and its application to the preparation of food for the prevention of diabetes.

OpenAlex ID: W4294540937

FWCI: 1.561

Cites: 39

Cited by: 12

Related to: 10