Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat-Reference-Cited by-同舟云学术

Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat

Published:2021-03 Issue:2 Volume:10 Page:183-190
ISSN:2213-4530
Container-title:Food Science and Human Wellness
language:en
Short-container-title:Food Science and Human Wellness

Author:

Çapan Berna,Bağdatli Aytunga

Funder

Manisa Celal Bayar University

Publisher

Elsevier BV

Subject

Food Science

Reference17 articles.

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4. Aspects of meat and eating quality of broiler chickens reared under standard, maize-fed, free-range or organic systems;Brown;British Poult. Sci.,2008

5. Official Methods of Analysis;AOAC,1990

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