Exploring the Characteristic Aroma of Beef from Japanese Black Cattle (Japanese Wagyu) via Sensory Evaluation and Gas Chromatography-Olfactometry

by Shuji Ueda, Minoru Yamanoue, Yasuhito Sirai, Eiji Iwamoto
Published 2021-01-01

Exploring the Lipids Involved in the Formation of Characteristic Lactones in Japanese Black Cattle

by Shuji Ueda, Ryo Sasaki, Rio Nakabayashi, Minoru Yamanoue, Yasuhito Sirai, Eiji Iwamoto
Published 2021-03-01