Taste-Active and Nutritional Components of Thai Native Chicken Meat: A Perspective of Consumer Satisfaction

The taste-active and nutritional components of Thai native, broilers, black-boned, and spent hen chickens were analyzed. The amounts of tasty amino acids especially glutamic acid were the highest in Thai native chicken. The black-boned chicken had the highest arginine content, related to the least a...

Descripción completa

Detalles Bibliográficos
Autores principales: Lengkidworraphiphat, Phatthawin, Wongpoomchai, Rawiwan, Bunmee, Thanaporn, Chariyakornkul, Arpamas, Chaiwang, Niraporn, Jaturasitha, Sanchai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8115010/
https://www.ncbi.nlm.nih.gov/pubmed/33987546
http://dx.doi.org/10.5851/kosfa.2020.e94

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8115010/
https://www.ncbi.nlm.nih.gov/pubmed/33987546
http://dx.doi.org/10.5851/kosfa.2020.e94

Ejemplares similares