Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations.
- DOI
- 10.1002/fsn3.1205
- Published
- 2019-09-26
- Container
- Food Sci Nutr
- Publisher
- Not recorded
- Open access
- yes
Credibility signals
limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
Show all credibility signals
- cautionDOI registered: No matching Crossref record was present in this response.
- cautionDOI resolves: No matching Crossref record was present in this response.
- not scoredDirectory of Open Access Journals: No matching DOAJ record was present in this response. No allow-list match; this is not evidence of low credibility.
- not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made.
- not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made.
- not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made.
- not scoredROR affiliation: Not checked or no result supplied; no credibility inference made.
- not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch expression of concern: No expression of concern notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- supportingOpen access status: Normalized open-access status: open.
- not scoredPublication license: Not checked or no result supplied; no credibility inference made.
- not scoredPublication version: A publication version was supplied but is not scored.
- cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty.
Cite this work
BibTeX
@article{allodium:10.1002/fsn3.1205,
title = {Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations.},
author = {Watanabe G and Motoyama M and Orita K and Takita K and Aonuma T and Nakajima I and Tajima A and Abe A and Sasaki K.},
year = {2019},
journal = {Food Sci Nutr},
doi = {10.1002/fsn3.1205},
url = {https://doi.org/10.1002/fsn3.1205}
}RIS
TY - JOUR TI - Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations. AU - Watanabe G AU - Motoyama M AU - Orita K AU - Takita K AU - Aonuma T AU - Nakajima I AU - Tajima A AU - Abe A AU - Sasaki K. PY - 2019 JO - Food Sci Nutr DO - 10.1002/fsn3.1205 UR - https://doi.org/10.1002/fsn3.1205 ER -
APA
G, W., M, M., K, O., K, T., T, A., I, N., A, T., A, A., & K., S. (2019). Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations.. Food Sci Nutr. https://doi.org/10.1002/fsn3.1205
Source records
- europe-pmc · retrieved 2026-09-27T14:08:15.583Z