Free amino acids and purine compounds in leg and breast muscles from broiler, Satsuma, Satsuma cross and Kukin cross.-Reference-Cited by-同舟云学术

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Free amino acids and purine compounds in leg and breast muscles from broiler, Satsuma, Satsuma cross and Kukin cross.

Published:1989 Issue:1 Volume:26 Page:29-34
ISSN:0029-0254
Container-title:Japanese poultry science
language:en
Short-container-title:Jpn. poult. sci.

Author:

KARASAWA Yutaka¹,AOKI Kuniyuki²,HIRAKATA Akio²

Affiliation:

1. Faculty of Agriculture, Shinshu University

2. Nagano Animal Industry Experiment Station

Publisher

Japan Poultry Science Association

Subject

Materials Chemistry,Economics and Econometrics,Media Technology,Forestry

Link

http://www.jstage.jst.go.jp/article/jpsa1964/26/1/26_1_29/_pdf

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Flavor of Poultry Meat: A New Look at an Old Issue;Application of Genetics and Genomics in Poultry Science;2018-09-05

2. Association Between Arachidonic Acid and Chicken Meat and Egg Flavor, and Their Genetic Regulation;The Journal of Poultry Science;2018

3. Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea;Korean Journal of Poultry Science;2015-03-31

4. A Study on Components Related to Flavor and Taste in Commercial Broiler and Korean Native Chicken Meat;Korean Journal of Food Preservation;2012-06-30

5. Effect of Arachidonic Acid-enriched Oil Diet Supplementation on the Taste of Broiler Meat;Asian-Australasian Journal of Animal Sciences;2012-04-23

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