Shohei Murata

2PUBLICATIONS
4CO-AUTHORS
Food packaging, preservation and processing
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Publications (2)

|Aug 09, 2026
Relationships Between Maillard Reaction Products, Browning Intensity, Substrate Contents, and Physicochemical Characteristics in Raw and Cooked Broiler and Japanese jidori Chicken Breast Meat.

|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

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Frequent Collaborators

1 joint publications

Keisuke Sasaki

1 joint publications

Issei Yokoyama

1 joint publications

Naoya Ogawa

1 joint publications

Kentaro Takahama