Comparison of Carcass Characteristics, Meat Quality, and Sensory Quality Characteristics of Male Laying Hens, Meat-Type Chickens under Identical Rearing Conditions-Reference-Cited by-同舟云学术

Comparison of Carcass Characteristics, Meat Quality, and Sensory Quality Characteristics of Male Laying Hens, Meat-Type Chickens under Identical Rearing Conditions

Published:2024-03 Issue:1 Volume:51 Page:11-19
ISSN:1225-6625
Container-title:Korean Journal of Poultry Science
language:en
Short-container-title:Korean J. Poult. Sci.

Author:

Lee Woo-Do^ORCID,Kim Hyunsoo^ORCID,Kim Hee-Jin^ORCID,Jeon IkSoo^ORCID,Son Jiseon^ORCID,Hong Eui-Chul^ORCID,Shin Hye Kyung^ORCID,Kang Hwan-Ku^ORCID

Funder

National Institute of Animal Science

Publisher

The Korean Society of Poultry Science

Link

http://www.ekjps.org/download/download_pdf?doi=10.5536/KJPS.2024.51.1.11

Reference41 articles.

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5. Chen L, Zeng W, Rong Y, Lou B 2021 Characterisation of taste active compositions, umami attributes and aroma compounds in Chinese shrimp. Int J Food Sci Technol 56(12):6311-6321. 10.1111/ijfs.15304