Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail-Reference-Cited by-同舟云学术

Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail

Published:2015 Issue:2 Volume:52 Page:156-165
ISSN:1346-7395
Container-title:The Journal of Poultry Science
language:en
Short-container-title:J. Poult. Sci.

Author:

Jayasena Dinesh D.¹²,Jung Samooel¹,Alahakoon Amali U.¹,Nam Ki Chang³,Lee Jun Heon¹,Jo Cheorun⁴

Affiliation:

1. Department of Animal Science and Biotechnology, Chungnam National University, Republic of Korea

2. Department of Animal Science, Uva Wellassa University, Sri Lanka

3. Department of Animal Science and Technology, Sunchon National University, Republic of Korea

4. Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agriculture and Life Science, Seoul National University, Republic of Korea

Publisher

Japan Poultry Science Association

Subject

Animal Science and Zoology

Link

https://www.jstage.jst.go.jp/article/jpsa/52/2/52_0140093/_pdf

Reference49 articles.

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3. Cambero MI, Pereira-Lima CI, Ordoñez JA and García de Fernando GD. Beef broth flavour: relation of components with the flavour developed at different cooking temperatures. Journal of the Science of Food and Agriculture, 80: 1519-1528. 2000.

4. Cherian G, Selvaraj R, Goeger M and Stitt P. Muscle fatty acid composition and thiobarbituric acid-reactive substances of broilers fed different cultivars of sorghum. Poultry Science, 81: 1415-1420. 2002.

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