Lipid Profile Influences the Sensory Characteristics of Cooked Pork, Especially Aroma

Yuri Yoshida, Toshiaki Okumura, Kazunori Matsumoto, Masakazu Irie

Open source

DOI: 10.1111/asj.70183
Published: 2026-01
Container: Animal Science Journal
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/asj.70183,
  title = {Lipid Profile Influences the Sensory Characteristics of Cooked Pork, Especially Aroma},
  author = {Yuri Yoshida and Toshiaki Okumura and Kazunori Matsumoto and Masakazu Irie},
  year = {2026},
  journal = {Animal Science Journal},
  doi = {10.1111/asj.70183},
  url = {https://doi.org/10.1111/asj.70183}
}

RIS

TY  - JOUR
TI  - Lipid Profile Influences the Sensory Characteristics of Cooked Pork, Especially Aroma
AU  - Yuri Yoshida
AU  - Toshiaki Okumura
AU  - Kazunori Matsumoto
AU  - Masakazu Irie
PY  - 2026
JO  - Animal Science Journal
DO  - 10.1111/asj.70183
UR  - https://doi.org/10.1111/asj.70183
ER  -

APA

Yoshida, Y., Okumura, T., Matsumoto, K., & Irie, M. (2026). Lipid Profile Influences the Sensory Characteristics of Cooked Pork, Especially Aroma. Animal Science Journal. https://doi.org/10.1111/asj.70183

Source records

crossref · retrieved 2026-09-26T21:37:32.487Z