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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2021
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| Materias: | |
| 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 |