Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers
Author:
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/JAKO201011764904447.pdf
Reference20 articles.
1. Studies on Components Related to Taste such as Free Amino Acids and Nucleotides in Korean Native Chicken Meat
2. Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat
3. Meat Flavor Chemistry, Precursors of Beef Flavor
4. The Influence of the Season and Market Class of Broiler Chickens on Breast Meat Quality Traits
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