Studies on Components Related to Taste such as Free Amino Acids and Nucleotides in Korean Native Chicken Meat
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200211921167009.pdf
Reference22 articles.
1. Free amino acids and purine compounds in leg and breast muscles from broiler, Satsuma, Satsuma cross and Kukin cross.
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