A Study on the Production Performance of Korean Native Chickens for amgye Chicken Production
Author:
Funder
Rural Development Administration
Publisher
The Korean Society of Poultry Science
Subject
Organic Chemistry,Biochemistry
Link
http://www.ekjps.org/download/download_pdf?doi=10.5536/KJPS.2023.50.2.91
Reference17 articles.
1. Ahn BK, Kim JY, Kim JS, Lee BK, Lee SY, Lee WS, Oh ST, Kim JD, Kim EJ, Hyun Y, Kim HS, Kang CW 2009 Comparisons of the carcass characteristics of male white mini broilers, ross broilers and hy-line brown chicks under the identical rearing condition. Korean J Poult Sci 36(2): 149-155. 10.5536/KJPS.2009.36.2.149
2. Ali M, Lee S, Park J, Nam K 2021 Evaluation of meat from native chickens: analysis of biochemical components, fatty acids, antioxidant dipeptides, and microstructure at two slaughter ages. Food Sci Anim Resour 41(5):788-801. 10.5851/kosfa.2021.e36 34632399 PMC8460333
3. Choe JH, Nam K, Jung S, Kim B, Yun HJ, Jo C 2010 Difference in the quality characteristics between Korean native chickens and broilers. Korean J Food Sci An 30(1):13-19. 10.5851/kosfa.2010.30.1.13
4. Jeon HJ, Choe JH, Jung Y, Kruck ZA, Lim DG, Jo C 2010 Comparison of the chemical composition, textural characteristics, and sensory properties of North and South Korean negative chicken and commercial broilers. Korean J Food Sci An 30(2):171-178. 10.5851/kosfa.2010.30.2.171
5. Jeong HS, Utama DT, Kim J, Barido FH, Lee SK 2020 Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens. Asian-Australas J Anim Sci 33(1):139-147. 10.5713/ajas.19.0203 31480173 PMC6946992
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