Evaluation of Meat from Native Chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages-Reference-Cited by-同舟云学术

Evaluation of Meat from Native Chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages

Published:2021-09 Issue:5 Volume:41 Page:788-801
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Ali Mahabbat^ORCID,Lee Seong-Yun^ORCID,Park Ji-Young^ORCID,Nam Ki-Chang^ORCID

Funder

Ministry of Agriculture, Food and Rural Affairs

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.2021.e36

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5. Protection of neuronal cells against reactive oxygen species by carnosine and related compounds;Boldyrev;Comp Biochem Physiol B Biochem Mol Biol,2004

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1. An overview of carcass and meat quality traits of indigenous chickens from South and East Asia;World's Poultry Science Journal;2024-02-16

2. A Study on the Production Performance of Korean Native Chickens for amgye Chicken Production;Korean Journal of Poultry Science;2023-06