Effect of Raising Periods on Amino Acids and Fatty Acids Properties of Chicken Meat-Reference-Cited by-同舟云学术

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Effect of Raising Periods on Amino Acids and Fatty Acids Properties of Chicken Meat

Published:2012-06-30 Issue:2 Volume:39 Page:77-85
ISSN:1225-6625
Container-title:Korean Journal of Poultry Science
language:en
Short-container-title:Korean Journal of Poultry Science

Author:

Chae Hyun-Seok,Choi Hee-Chul,Na Jae-Cheon,Kim Min-Ji,Kang Hwan-Ku,Kim Dong-Wook,Kim Ji-Hyuk,Jo Soo-Hyun,Kang Gun-Ho,Seo Ok-Suk

Publisher

The Korean Society of Poultry Science

Subject

General Medicine

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksps/JAKO201219536251819.pdf

Reference17 articles.

1. Post-Mortem Changes in Muscle. I. Chemical Changes in Beef

2. Fatty acid composition of lipid in Longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality

3. Sensory Property Relationships to Chemical Data of Italian-type Dry-cured Ham

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1. Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation;Comprehensive Reviews in Food Science and Food Safety;2024-07

2. Determination of the Protein Quality of Low-Molecular Weight Water-Soluble Chicken Breast Powder by a Protein Digestibility Corrected Amino Acid Score (PDCAAS) Analysis;Journal of the Korean Society of Food Science and Nutrition;2022-05-31

3. Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea;Animals;2021-08-31

4. Comparison of the chemical and amino acid compositions of breast meat of broiler and laying hens;Korean Journal of Food Preservation;2021-04

5. The amino acid profile of broiler chicken meat after dietary administration of bee products and probiotics;Biologia;2020-03-02

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