Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat
Author:
Publisher
Asian Australasian Association of Animal Production Societies
Subject
Animal Science and Zoology,Food Science
Link
http://ajas.info/upload/pdf/ajas-28-7-1028.pdf
Reference25 articles.
1. Effect of dietary fish oil, α-tocopheryl acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat
2. Effects of Intramuscular Fat Levels on Sensory Characteristics of Duck Breast Meat
3. Effects of Free-range Farming on Carcass and Meat Qualities of Black-feathered Taiwan Native Chicken
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