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...

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Detalles Bibliográficos
Autores principales: Jayasena, Dinesh D., Jung, Samooel, Kim, Hyun Joo, Bae, Young Sik, Yong, Hae In, Lee, Jun Heon, Kim, Jong Geun, Jo, Cheorun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093503/
https://www.ncbi.nlm.nih.gov/pubmed/25049883
http://dx.doi.org/10.5713/ajas.2012.12684

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093503/
https://www.ncbi.nlm.nih.gov/pubmed/25049883
http://dx.doi.org/10.5713/ajas.2012.12684

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