Quality of Commercial Broiler Breast Meat Retailed in Korea-Reference-Cited by-同舟云学术

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Quality of Commercial Broiler Breast Meat Retailed in Korea

Published:2015-11-30 Issue:11 Volume:44 Page:1693-1699
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Yang Inyong,Im Pureum,Kang Jinsu,Kwak Hansub,Jeong Yoonhwa,Kim Misook,Lee Youngseung

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201535258425985.pdf

Reference28 articles.

1. Effect of Raising Periods on Amino Acids and Fatty Acids Properties of Chicken Meat

2. Differences in Carcass and Meat Characteristics Between Chicken Indigenous to Northern Thailand (Black-Boned and Thai Native) and Imported Extensive Breeds (Bresse and Rhode Island Red)

3. Comparison of the Chemical Composition, Textural Characteristics, and Sensory Properties of North and South Korean Native Chickens and Commercial Broilers

4. Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat

Cited by 3 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. Quality Properties of Chicken Breast Tteokgalbi with D-Allulose and Sprout-Barley;Resources Science Research;2020-06

2. Quality Characteristics of Dubu-seon Added with Chicken;Resources Science Research;2019-12

3. Physicochemical properties and oxidative stabilities of chicken breast jerky treated various sweetening agents;Korean Journal of Food Preservation;2017-02

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