Kuroda, R. Et Al. 2009. Evaluation of the Organoleptic Properties of Newly Improved Soft Meat Loaf. Nihon Souchi Gakkai Kyushu Shibukaiho , vol.52 , 23-28.

Kuroda, R., AHHMED, A., Namba, Y., Kawahara, S., Nakade, K., NUMATA, M., ... NAKAMURA, T.(2009). Evaluation of the Organoleptic Properties of Newly Improved Soft Meat Loaf. Nihon Souchi Gakkai Kyushu Shibukaiho , vol.52, 23-28.

Kuroda, Rumiko Et Al. "Evaluation of the Organoleptic Properties of Newly Improved Soft Meat Loaf," Nihon Souchi Gakkai Kyushu Shibukaiho , vol.52, 23-28, 2009

Kuroda, Rumiko Et Al. "Evaluation of the Organoleptic Properties of Newly Improved Soft Meat Loaf." Nihon Souchi Gakkai Kyushu Shibukaiho , vol.52, pp.23-28, 2009

Kuroda, R. Et Al. (2009) . "Evaluation of the Organoleptic Properties of Newly Improved Soft Meat Loaf." Nihon Souchi Gakkai Kyushu Shibukaiho , vol.52, pp.23-28.

@article{article, author={Rumiko Kuroda Et Al. }, title={Evaluation of the Organoleptic Properties of Newly Improved Soft Meat Loaf}, journal={Nihon Souchi Gakkai Kyushu Shibukaiho}, year=2009, pages={23-28} }