Taste-Active and Nutritional Components of Thai Native Chicken Meat: A Perspective of Consumer Satisfaction-Reference-Cited by-同舟云学术

Taste-Active and Nutritional Components of Thai Native Chicken Meat: A Perspective of Consumer Satisfaction

Published:2021-03 Issue:2 Volume:41 Page:237-246
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Lengkidworraphiphat Phatthawin^ORCID,Wongpoomchai Rawiwan^ORCID,Bunmee Thanaporn^ORCID,Chariyakornkul Arpamas^ORCID,Chaiwang Niraporn^ORCID,Jaturasitha Sanchai^ORCID

Funder

Royal Golden Jubilee Scholarship

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2020.e94

Reference35 articles.

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4. Rapid analysis of amino acids using pre-column derivatization;Bidlingmeyer;J Chromatogr B Biomed Sci Appl,1984

5. Chemical and physical properties of raw and cooked spent hen, broiler and Thai indigenous chicken muscles in mixed herbs acidified soup (Tom Yum);Chuaynukool;J Food Technol,2007

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