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Nihon Chikusan Gakkaiho
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Japanese Society of Animal Science
Homepage URLs
https://www.jstage.jst.go.jp/browse/chikusan |
Example Publications
Role of sugar and sugar alcohols in the wet-curing process of unheated meat products in Japan
Kensuke YAJIMA, Youhei KAWABATA, Yasuhiro HASEGAWA, Naoyuki MAEDA, Tomohito IWASAKI
2023
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Nihon Chikusan Gakkaiho
doi:10.2508/chikusan.94.453
Effects of feed intake and forage-to-concentrate ratio on the relationship between the ruminal mat score and rumen fermentation and rumination activity in dairy heifers
Kenichi IZUMI, Fumiya SHIMIZU, Shinsuke ABE
2021
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Nihon Chikusan Gakkaiho
doi:10.2508/chikusan.92.47
Estimation of textural properties, drip loss, and degree of curing of beef during curing by impedance measured using touch type electrodes
Tomoka YOKOTA, Chiho FUKUDA, Keita KANAYA, Ryohei WATANABE, Takayuki MURAMOTO
2021
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Nihon Chikusan Gakkaiho
doi:10.2508/chikusan.92.71
A review: Fat quality and eating quality of Wagyu beef
Masakazu IRIE
2021
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Nihon Chikusan Gakkaiho
doi:10.2508/chikusan.92.1
A review of taste sense in chickens : behavioral responses to umami taste and expression of umami taste receptor
Yuta YOSHIDA, Fuminori KAWABATA, Shotaro NISHIMURA, Shoji TABATA
2021
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Nihon Chikusan Gakkaiho
doi:10.2508/chikusan.92.17