Watanabe, G., Motoyama, M., Orita, K., Takita, K., Aonuma, T., Nakajima, I., . . . Sasaki, K. (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.

Watanabe, Genya, Michiyo Motoyama, Kazue Orita, Keigo Takita, Tatsuya Aonuma, Ikuyo Nakajima, Atsushi Tajima, Atsuko Abe, and Keisuke Sasaki. "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 2019.

Watanabe, Genya, et al. "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 2019.