Naoya Ogawa

1PUBLICATIONS
3CO-AUTHORS
Food packaging, preservation and processing
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Publications (1)

|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.

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Frequent Collaborators

1 joint publications

Shohei Murata

1 joint publications

Issei Yokoyama

1 joint publications

Kentaro Takahama