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Hypoxanthine enhances the cured meat taste

Sayaka Ichimura1, Yukinobu Nakamura1, Yuka Yoshida1

  • 1Japan Meat Science and Technology Institute, Tokyo, Japan.

Animal Science Journal = Nihon Chikusan Gakkaiho
|May 13, 2016
PubMed

Keywords:
cured meat tastehypoxanthinenitritesarcoplasmic fractionsensory analysis

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