Author:
Kim Juntae,Utama Dicky Tri,Jeong Hae Seong,An Byoung Ki,Lee Sung Ki
Funder
Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries
Publisher
The Korean Society of Poultry Science
Reference33 articles.
1. AOAC 2000 Official Methods of Analysis. 13th ed. Association of Official Analytical Chemists, Washington DC, USA
2. Baek KH, Utama DT, Lee SG, An BK, Lee SK 2016 Effects of replacing pork back fat with canola and flaxseed oils on physicochemical properties of emulsion sausages from spent layer meat. Asian-Australas J Anim Sci 29(6):865- 871 10.5713/ajas.15.1050
3. Baek KH, Lee SG, Utama DT, An BK, Lee SK 2017 Meat qualities and functional properties of broiler and spent layers slaughtered at different ages. Korean J Poult Sci 44(1):41-49 10.5536/KJPS.2017.44.1.41
4. Barbut S, Zhang L, Marcone M 2005 Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets. Poult Sci 84(5):797-802 10.1093/ps/84.5.797
5. Chin KB 2002 Manufacture and evaluation of low-fat meat products (A review). Korean J Food Sci An 22(4):363-372
Cited by
2 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