Comparison of Meat Quality and Sensory Characteristics of Different Native Chickens in Korean Market
نویسندگان
چکیده
منابع مشابه
Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines
With the aim of investigating the differences in the quality traits between Korean native chicken (Hanhyup, KNC) and broilers commonly used in two different traditional Korean cuisines, the chemical composition and sensory properties of breast and thigh meat from the two chicken strains were assessed. KNC for baeksuk (chicken meat braised in soup with various Oriental medicinal plants; KNL), KN...
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ژورنال
عنوان ژورنال: Korean Journal of Poultry Science
سال: 2014
ISSN: 1225-6625
DOI: 10.5536/kjps.2014.41.1.53