Productivity and Meat Quality of the New Crossbred Korean Native Chickens Compared with Commercial Breeds
Author:
Funder
농림축산식품부
Publisher
The Korean Society of Poultry Science
Subject
General Medicine
Link
http://www.ekjps.org/download/download_pdf?doi=10.5536/KJPS.2018.45.2.125
Reference15 articles.
1. Ahn DH, Park SY 2002 Studies on components related to taste such as free amino acids and nucleotides in Korean native chicken meat. J Korean Soc Food Sci Nutr 31 (4):547-552 10.3746/jkfn.2002.31.4.547
2. AOAC 1995 Official Methods of Analysis. 13th ed. Association of Official Analytical Chemists, Washington DC, USA
3. Choe JH, Nam KC, Jung S, Kim BN, Yun HJ, Jo C 2010 Differences in the quality characteristics between commercial Korean native chickens and broilers. Korean J Food Sci An 30(1):13-19 10.5851/kosfa.2010.30.1.13
4. Jayasena DD, Ahn DU, Nam KC, Jo C 2013 Flavour chemistry of chicken meat: A review. Asian Australas J Anim Sci 26(5):732-742 10.5713/ajas.2012.12619 25049846 PMC4093335
5. Jung S, Bae YS, Kim HJ, Jayasena DD, Lee JH, Park HB, Jo C 2013 Carnosine, anserine, creatine, and inosine 5'-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken. Poult Sci 92(12): 3275-3282 10.3382/ps.2013-03441 24235239
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