Comparison of Bioactive Compounds and Quality Traits of Breast Meat from Korean Native Ducks and Commercial Ducks-Reference-Cited by-同舟云学术

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Comparison of Bioactive Compounds and Quality Traits of Breast Meat from Korean Native Ducks and Commercial Ducks

Published:2015-02-28 Issue:1 Volume:35 Page:114-120
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Lee Hyun Jung,Jayasena Dinesh D.,Kim Sun Hyo,Kim Hyun Joo,Heo Kang Nyung,Song Ji Eun,Jo Cheorun

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201509057414417.pdf

Reference35 articles.

1. Discrimination of Meat Species in Processed Meat Products Based on the Ratio of Histidine Dipeptides.

2. Effect of Chilling Temperature of Carcass on Breast Meat Quality of Duck

3. Endogenous skeletal muscle antioxidants

4. Glycine betaine and glycine betaine analogues in common foods

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1. Carcass characteristics and meat quality of spent laying ducks for potential additional supply to the duck meat market;Journal of Applied Poultry Research;2024-09

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3. The generation and application of antioxidant peptides derived from meat protein: a review;Food Science of Animal Products;2023-03

4. Comparison of carcass traits and nutritional profile in two different broiler‐type duck lines;Animal Science Journal;2023-01

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