Improvement in sensory properties of cooked cured pork loin by injection of pork extract fermented by Staphylococcus xylosus
Yamanaka, H. (Prima Meat Packers Ltd., Tsuchiura, Ibaraki (Japan). Department of Basic Research), Kanai, S, Akimoto, M, Sameshima, T, Arihara, K, Itoh, M
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2003)
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2003)
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Changes in microflora and chemical properties of pork loins cured with pickle
Yamanaka, H. (Prima Meat Packers Ltd., Tsuchiura, Ibaraki (Japan). Department of Basic Research), Akimoto, M, Kanai, S, Sameshima, T, Arihara, K, Itoh, M
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2001)
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2001)
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Effect of various sugars on the swelling spoilage of cooked meat products caused by heterofermentative lactic acid bacteria
Sameshima, T. (Prima Meat Packers Ltd., Tsuchiura, Ibaraki (Japan). Department of Basic Research), Takeshita, K, Akimoto, M, Yamanaka, H, Miki, T, Arihara, K, Itoh, M, Kondoh, Y
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.1997)
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.1997)
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Effect of Sodium Nitrite and Sodium Lactate on the Growth Rate of Lactic Acid Spoilage Bacteria Isolated from Cured Meat Products
SAMESHIM, Takashi, TAKESHITA, Kazuko, MIKI, Tameo, ARIHARA, Keizo, ITOH, Makoto, KONDO, Yo
Published in Japanese Journal of Food Microbiology (1997)
Published in Japanese Journal of Food Microbiology (1997)
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