A comparative study of meat quality and vibrational spectroscopic properties of different chicken breeds

Chicken breed is one of the key factors that influence meat quality. The quality attributes of breast meat from commercial broiler (CB), Thai native chicken (NC, Leung Hang Khao), and the crossbred Korat chicken (KC) were investigated via synchrotron radiation-based Fourier transform infrared (SR-FT...

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Detalles Bibliográficos
Autores principales: Katemala, Sasikan, Molee, Amonrat, Thumanu, Kanjana, Yongsawatdigul, Jirawat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Processing and Products
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9170932/
https://www.ncbi.nlm.nih.gov/pubmed/35385823
http://dx.doi.org/10.1016/j.psj.2022.101829

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9170932/
https://www.ncbi.nlm.nih.gov/pubmed/35385823
http://dx.doi.org/10.1016/j.psj.2022.101829

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