Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens

The physicochemical characteristics and flavor-related compounds of thigh meat derived from diverse Korean native chickens (KNC), namely Hanhyup No. 3 (HH3), Woorimatdag No 1 (WRMD 1), and Woorimatdag No 2 (WRMD 2), under fresh and frozen-thawed conditions were studied and compared with those of com...

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Detalles Bibliográficos
Autores principales: Barido, Farouq Heidar, Kim, Hye-Jin, Shin, Dong-Jin, Kwon, Ji-Seon, Kim, Hee-Jin, Kim, Dongwook, Choo, Hyo-Jun, Nam, Ki-Chang, Jo, Cheorun, Lee, Jun-Heon, Lee, Sung-Ki, Jang, Aera
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563284/
https://www.ncbi.nlm.nih.gov/pubmed/36230082
http://dx.doi.org/10.3390/foods11193006

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563284/
https://www.ncbi.nlm.nih.gov/pubmed/36230082
http://dx.doi.org/10.3390/foods11193006

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