Responses of two genotypes of chicken to the diets and stocking densities of conventional UK and Label Rouge production systems—II. Sensory attributes-Reference-Cited by-同舟云学术

Responses of two genotypes of chicken to the diets and stocking densities of conventional UK and Label Rouge production systems—II. Sensory attributes

Published:1997-09 Issue:1-2 Volume:47 Page:77-93
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Farmer L.J.,Perry G.C.,Lewis P.D.,Nute G.R.,Piggott J.R.,Patterson R.L.S.

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Influence of dietary energy restriction on yield and quality of broiler parts;Arafa;Poultry Science,1985

2. Comparison of sensory properties of meat from broilers of modern stocks and experimental strains differing in growth and fatness;Chambers;Canadian Institute of Food Science and Technology Journal,1989

3. Caractéristiques des carcasses et de la viande du poulet “label fermier”;Culioli;Archiv fur Geflugelkunde,1990

4. Qualite des Viandes de Volailles;Delpech,1983

5. Influence des conditions d'elevage sur la qualité de la viande de volaille;Deroanne,1983

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