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Evaluation of Commercial Meat Products of Red Chicken Reared under LED Lights
SIMPLE SUMMARY: The aim of the study was to investigate the role of three different light-color temperatures of Light-Emitting Diodes (LEDs) (Neutral, Cool and Warm) on some attributes of breast meat. Various changes were observed in the physical and chemical characteristics of breast meat samples a...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834572/ https://www.ncbi.nlm.nih.gov/pubmed/35159519 http://dx.doi.org/10.3390/foods11030370 |