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...

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