doiFil / Faculty of Philology, University of Belgrade
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The Effect of Marinating on the Quality of Deer Meat
Hiroko Seki
https://orcid.org/0000-0003-2426-7554-
University of Yamanashi — Faculty of Life and Environmental Sciences, Kofu, Japan
Department of Local Produce and Food Sciences
Meat Technology, Vol. 66 (2025), No. 2
Article 5 (p. 102–112)
https://doi.org/10.18485/meattech.2025.66.2.5
Project:
Funder
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Tokyo University of Technology
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@article{seki:2025deermeat,
author = {Seki, Hiroko},
orcid = {0000-0003-2426-7554},
affiliation = {University of Yamanashi — Faculty of Life and Environmental Sciences},
affid = {https://ror.org/059x21724},
affplace = {Kofu, Japan},
department = {Department of Local Produce and Food Sciences},
title = {The Effect of Marinating on the Quality of Deer Meat},
journal = {Meat Technology},
issn = {2466-4812},
eissn = {2560-4295},
year = {2025},
volume = {66},
number = {2},
howpublished = {print},
language = {english},
pages = {102--112},
funder = {Tokyo University of Technology},
funderid = {https://ror.org/021a26605},
awardnum = {noawardnum},
project = {noproject},
note = {5},
doi = {10.18485/meattech.2025.66.2.5},
doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2025-66-2&i=5},
url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2025-2/meattech-2025-66-2-5.pdf}
}