Open AccessThe effects of dietary fish protein hydrolysate-based supplementation on sensory properties and meat quality of broiler chicken
Author(s) -
Amir Reza Shaviklo,
Amir Hossein AlizadehGhamsari,
Yasaman Etemadian,
Fereidoon Rafipour
Publication year - 2021
Publication title -
türk veterinerlik ve hayvancılık dergisi/turkish journal of veterinary and animal sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.233
H-Index - 35
eISSN - 1303-6181
pISSN - 1300-0128
DOI - 10.3906/vet-2104-80
Subject(s) - broiler , food science , umami , chicken breast , hydrolysate , flavor , fillet (mechanics) , odor , taste , sensory analysis , biology , chemistry , biochemistry , materials science , hydrolysis , composite material , neuroscience