Comparison of the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat
Author:
Funder
Academic and Technical Leader Reserve Talent
major science and technology Project of Yunnan Province
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2023.e53
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5. Fat and fatty acid composition of cooked meat from UK retail chickens labelled as from organic and non-organic production systems;Dalziel;Food Chem,2015
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