T. Masuda

Author Kimura is with Dept. of Information Environment, Tokyo Denki Univ., 2-1200 Muzaigakuendai, Inzai, Chiba 270-1382, Japan. Authors Wada, Yamaguchi, and Masuda are with Sensory & Cognitive Food Science Laboratory, Natl. Food Research Inst., Natl. Agriculture and Food Research Organization, 2-1-12, Kannondai, Tsukuba, Ibaraki 305-8642, Japan. Author Kuwazawa is with Takano Foods Co. Ltd., 1542 Noda Omitama-city, Ibaraki, Japan. Authors Kyutoku and Dan are with Functional Brain Science Lab., Center for Development of Advanced Medical Technology, Jichi Medical Univ., 3311-1, Yakushiji, Shimotsuke, Tochigi 329-0498, Japan. Author Okamoto is with Research Center for Animal Hygiene and Food Safety, Obihiro Univ. of Agriculture & Veterinary Medicine, General Research Building 1, Inada-cho, Obihiro, Hokkaido 080-8555, Japan

Papers (1)

• 2011
  Conjoint analysis on the purchase intent for traditional fermented soy product (natto) among Japanese housewives.10.1111/j.1750-3841.2011.02047.x