Comparison of Meat Quality and Sensory Characteristics of Different Native Chickens in Korean Market
Author:
Publisher
The Korean Society of Poultry Science
Subject
General Medicine
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksps/JAKO201416060569864.pdf
Reference18 articles.
1. Studies on Components Related to Taste such as Free Amino Acids and Nucleotides in Korean Native Chicken Meat
2. Antioxidant Determinations by the Use of a Stable Free Radical
3. Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers
4. Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers
5. Identification of broiler chicken meat using a visible/near-infrared spectroscopic technique
Cited by 6 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. Effect of Rosemary and Clove Essential Oils on Quality and Flavor Compounds of Fried Korean Native Chicken Thigh Meat;Korean Journal of Poultry Science;2023-09
2. Nutritional composition and sensory characteristics of breast meat from different chickens;Applied Food Research;2022-12
3. The Effect of Korean Native Chicken Breed Information on Consumer Sensory Evaluation and Purchase Behavior;Food Science of Animal Resources;2022-01
4. Comparison on Performance, Carcass Yield and Meat Quality Characteristics of Korean Indigenous Commercial Chicken;Korean Journal of Poultry Science;2021-12
5. Analysis of Consumers' Preferences and Price Sensitivity to Native Chickens;Korean Journal for Food Science of Animal Resources;2017-06-30
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