المؤلفون: Dong-Jin Shin, Cheorun Jo, Dongwook Kim, Yousung Jung, Jun-Heon Lee, Ki-Chang Nam, Hyo-Joon Choo, Aera Jang

المصدر: Journal of Animal Science and Technology, Vol 66, Iss 6, Pp 1221-1236 (2024)

مصطلحات موضوعية: Chicken meat, Frozen–thawed, Aroma compound, Taste-related compound, Volatile organic compound, Animal culture, SF1-1100

وصف الملف: electronic resource

Relation: http://www.ejast.org/archive/view_article?doi=10.5187/jast.2023.e125; https://doaj.org/toc/2672-0191; https://doaj.org/toc/2055-0391

URL الوصول: https://doaj.org/article/24a7be9e76934e50be7657fcfa9c3d24

المؤلفون: Dong-Jin Shin, Yousung Jung, Dongwook Kim, Cheorun Jo, Ki-Chang Nam, Jun-Heon Lee, Hyo-Joon Choo, Aera Jang

المصدر: Poultry Science, Vol 103, Iss 3, Pp 103462- (2024)

مصطلحات موضوعية: Korean native chicken, flavor compound, taste-related compound, volatile organic compound, Woorimatdag, Animal culture, SF1-1100

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S0032579124000415; https://doaj.org/toc/0032-5791

URL الوصول: https://doaj.org/article/c1d6e412f1704ceabdf671243c123f7a