Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/94/8/1964/5472956/pev154.pdf
Reference38 articles.
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3. Postcolumn derivatization method for determination of reducing and phosphorylated sugars in chicken by high performance liquid chromatography;Aliani;J. Agric. Food Chem.,2002
4. Purine nucleoside formation in rat skeletal muscle fiber types;Arabadjis;Am. J. Physiol. Cell Physiol,1993
5. Increasing the cooking temperature of meat does not affect nonheme iron absorption from a phytate-rich meal in women;Bæch;J. Nutr.,2003
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