Yuri Yoshida

2PUBLICATIONS
3CO-AUTHORS
Food packaging, preservation and processingAnimal welfare
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Publications (2)

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

|Feb 06, 2024
Physicochemical properties as indicators of sensory characteristics of jidori and broiler chicken meat.

Yuri Yoshida, Fumika Honma, Naoaki Obana

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Frequent Collaborators

1 joint publications

Naoaki Obana

1 joint publications

Takanori Nishimura

1 joint publications

Toshiaki Okumura