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 assesse...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Asian-Australasian journal of animal sciences. - 1998. - 26(2013), 7 vom: 24. Juli, Seite 1038-46
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| 1. Verfasser: |
Jayasena, Dinesh D
(VerfasserIn) |
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| Weitere Verfasser: |
Jung, Samooel,
Kim, Hyun Joo,
Bae, Young Sik,
Yong, Hae In,
Lee, Jun Heon,
Kim, Jong Geun,
Jo, Cheorun |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2013
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| Zugriff auf das übergeordnete Werk: | Asian-Australasian journal of animal sciences
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| Schlagworte: | Journal Article
Baeksuk
Broiler
Korean Native Chicken
Quality
Samgyetang
Sensory |
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