Effect of Deep Sea Water Supplementation on the Quality Characteristics of Chicken Meat-Reference-Cited by-同舟云学术

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Effect of Deep Sea Water Supplementation on the Quality Characteristics of Chicken Meat

Published:2011-02-28 Issue:1 Volume:31 Page:92-99
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:

Kang Sun-Moon,Lee Ik-Sun,Ohh Sang-Jip,Kim Gur-Yoo,Lee Sung-Ki

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/JAKO201116450098241.pdf

Reference25 articles.

1. Simultaneous Analysis of Tocopherols, Cholesterol, and Phytosterols Using Gas Chromatography

2. A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs;Korean Journal for Food Science of Animal Resources;2016-10-31

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