Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines

With the aim of investigating the differences in the quality traits between Korean native chicken (Hanhyup, KNC) and broilers commonly used in two different traditional Korean cuisines, the chemical composition and sensory properties of breast and thigh meat from the two chicken strains were assesse...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: Jayasena, Dinesh D., Jung, Samooel, Kim, Hyun Joo, Bae, Young Sik, Yong, Hae In, Lee, Jun Heon, Kim, Jong Geun, Jo, Cheorun
Format: Artigo
Sprache:Inglês
Veröffentlicht: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2013
Schlagworte:
Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4093503/
https://ncbi.nlm.nih.gov/pubmed/25049883
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.2012.12684
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge