Fat and fatty acid composition of cooked meat from UK retail chickens labelled as from organic and non-organic production systems

Author:

Dalziel Courtney J.,Kliem Kirsty E.,Givens D. Ian

Funder

University of Reading

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

1. The effect of a single or repeated period of high stocking density on the behaviour and response to stimuli in broiler chickens;Andrews;Poultry Science,1997

2. Bates, B., Lennox, A., Prentice, A., Bates, C., Page, P., Nicholson, S., & Swan, G. (2014). National Diet and Nutrition Survey, Results from Years 1–4 (combined) of the Rolling Programme (2008/2009-2011/12). A survey carried out on behalf of Public Health England and the Food Standards Agency.

3. Effect of genotype and rearing system on chicken behavior and muscle fiber characteristics;Branciari;Journal of Animal Science,2009

4. Evaluation of the novel Soxflo technique for rapid extraction of crude fat in foods and animal foods;Brown;Journal of AOAC International,1999

5. Effect of organic production system on broiler carcass and meat quality;Castellini;Meat Science,2002

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