Keisuke Sasaki
5PUBLICATIONS
8CO-AUTHORS
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Publications (5)
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|Jan 05, 2025
Discrimination thresholds for glutamic acid and chicken oil in chicken broth assessed by an untrained panel at a research institute.Genya Watanabe, Shota Ishida, Karin Akada
|Feb 27, 2024
Sensory and physicochemical characteristics of Japanese jidori chicken (Choshu-Kurokashiwa) and broiler thigh meat: Effect of cooking procedure.Shohei Murata, Keisuke Sasaki
|Mar 10, 2022
Diversity of Japanese consumers' requirements, sensory perceptions, and eating preferences for meat.Keisuke Sasaki
|Feb 10, 2022
Estimation of discrimination threshold for emulsified chicken oil in chicken broth.Genya Watanabe, Shota Ishida, Michiyo Motoyama
|Dec 23, 2017
Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin.Genya Watanabe, Michiyo Motoyama, Ikuyo Nakajima
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