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Masahiro Waga

Showing results (1-10 of 5) with videos related to

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Meat Science|September 17, 2024
Light wavelengths that induce oxidation of oxymyoglobin in meatMasahiro Waga, Koji Nakade
Meat Science|March 12, 2017
Effect of nitrate on residual nitrite decomposition rate in cooked cured porkMasahiro Waga, Shiro Takeda, Ryoichi Sakata
Meat Science|March 14, 2025
Effects of tartrate on color stability and myoglobin affinity for oxygen in beefMasahiro Waga, Shinsuke Watanabe, Koji Nakade
Meat Science|September 20, 2023
The effect of pH and aging on mitochondrial reduction of bovine myoglobin's affinity for oxygenMasahiro Waga, Kazumasa Nodake, Koji Nakade
Animal Science Journal = Nihon Chikusan Gakkaiho|October 21, 2017
A method for extracting carboxy-myoglobin from beefMasahiro Waga, Shiro Takeda, Ryoichi Sakata
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Meat Science|September 17, 2024
Light wavelengths that induce oxidation of oxymyoglobin in meatMasahiro Waga, Koji Nakade
Meat Science|March 12, 2017
Effect of nitrate on residual nitrite decomposition rate in cooked cured porkMasahiro Waga, Shiro Takeda, Ryoichi Sakata
Meat Science|March 14, 2025
Effects of tartrate on color stability and myoglobin affinity for oxygen in beefMasahiro Waga, Shinsuke Watanabe, Koji Nakade
Meat Science|September 20, 2023
The effect of pH and aging on mitochondrial reduction of bovine myoglobin's affinity for oxygenMasahiro Waga, Kazumasa Nodake, Koji Nakade
Animal Science Journal = Nihon Chikusan Gakkaiho|October 21, 2017
A method for extracting carboxy-myoglobin from beefMasahiro Waga, Shiro Takeda, Ryoichi Sakata
Pageof 1