Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham-Reference-Cited by-同舟云学术

Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham

Published:2020-04 Issue:4 Volume:99 Page:2230-2235
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Choe Juhui,Kim Hack-Youn

Funder

National Research Foundation of Korea

Ministry of Education

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference30 articles.

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4. Comparison of three commercial collagen mixtures: quality characteristics of marinated pork loin ham;Choe;Food Sci. Anim. Resour.,2019

5. Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer;Choe;Poult. Sci.,2019

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