Toshiaki Okumura

2PUBLICATIONS
1CO-AUTHORS
Food packaging, preservation and processingAnimal reproduction and breeding
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Publications (2)

|May 05, 2026
Lipid Profile Influences the Sensory Characteristics of Cooked Pork, Especially Aroma.

|Oct 03, 2024
Predicting primal weight and primal yield in pork carcasses from a large-scale survey at major meat processing centers in Japan.

Toshiaki Okumura, Shinya Iizuka, Ikuyo Nakajima

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Frequent Collaborators

1 joint publications

Yuri Yoshida