Quality Properties of Chicken Breast Ham manufactured with Spent Broiler Breeder Hen and Spent Laying Hen
Author:
Publisher
The Korean Society of Poultry Science
Subject
General Medicine
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksps/JAKO201630765906894.pdf
Reference11 articles.
1. Effect of feeding fat sources on the quality and composition of lipids of precooked ready-to-eat fried chicken patties
2. Eine einfache Methode zur Bestimmung der Wasserbindung im Muskel
3. Physico-Chemical Characteristics Evaluation of Spent Hen and Broiler
4. Effect of Cordyceps ochraceostromat, Silkworm Cocoon, and Conjugated Linoleic Acid (CLA) on the Quality Characteristics of Pork Sausage Manufactured with Protein Recovered from Breast of Spent Laying Hen
Cited by 3 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. Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham;Poultry Science;2020-04
2. Physicochemical Properties of Chicken Thigh Meat Sausage Manufactured with Red Yeast Rice Powder;Korean Journal of Poultry Science;2019-03
3. Effects of Sodium Tripolyphosphate and Canola Oil on the Quality of Chicken Nuggets Made from Old Layer Meat;Korean Journal of Poultry Science;2018-06
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