Effects of deboning time and thawing method interaction on sensory descriptive profiles of cooked chicken breast and thigh meat-Reference-Cited by-同舟云学术

Effects of deboning time and thawing method interaction on sensory descriptive profiles of cooked chicken breast and thigh meat

Published:2020-02 Issue: Volume:120 Page:108939
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Jian,Bowker Brian,Yang Yi,Pang Bin^ORCID,Zhuang Hong^ORCID

Publisher

Elsevier BV

Subject

Food Science

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5. Comparison of quality traits of meat from Korean native chickens and broilers used in two different traditional Korean cuisines;Jayasena;Asian-Australasian Journal of Animal Sciences,2013

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