Comparison on Performance, Carcass Yield and Meat Quality Characteristics of Korean Indigenous Commercial Chicken
Author:
Funder
Rural Development Administration
Publisher
The Korean Society of Poultry Science
Subject
General Medicine
Link
http://www.ekjps.org/download/download_pdf?doi=10.5536/KJPS.2021.48.4.277
Reference18 articles.
1. Cha JS Kim SH Jung S Kang HJ Jo C Kam KC 2014 Comparison of meat quality and sensory characteristics of different native chickens in Korean market. Kor J Poult Sci 41(1):53-59.10.5536/KJPS.2014.41.1.53
2. Choe JH Nam K Jung S Kim B Yun HJ Jo C 2010 Difference in the quality characteristics between Korean native chickens and broilers. Food Sci Ani Resour 30(1):13-19.10.5851/kosfa.2010.30.1.13
3. Ding H Xu HJ Chan DKO 1999 Identification of broiler chicken meat using a visible/near-infrared spectroscopic technique. J Sci Food Agric 79(11):1382-1388.10.1002/(SICI)1097-0010(199908)79:11<1382::AID-JSFA373>3.0.CO;2-U
4. Faustman C Cassens RG 1990 The biochemical basis for discoloration in fresh meat: a review. J Muscle Foods 1(3):217-243.10.1111/j.1745-4573.1990.tb00366.x
5. Fuglie KO Heisey PW King JL Pray CE Day-Rubenstein K Schimmelpfenning D Wang SL Karmarkar-Deshmukh R 2011 Research investments and market structure in the food processing agricultural input and biofuel industries worldwide. Economic Research Report No. 130. Pages 90-108. USDA In: USA.10.2139/ssrn.2027051
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