Open AccessMeat Qualities and Functional Properties of Broiler and Spent Layers Slaughtered at Different Ages
Author(s) -
Ki Ho Baek,
Seung Gyu Lee,
Dicky Tri Utama,
Byoung-Ki An,
Sung Ki Lee
Publication year - 2017
Publication title -
han'gug ga'geum haghoeji/han-guk gageum hakoeji
Language(s) - English
Resource type - Journals
eISSN - 2287-5387
pISSN - 1225-6625
DOI - 10.5536/kjps.2017.44.1.41
Subject(s) - broiler , food science , polyunsaturated fatty acid , acre , cooked meat , water holding capacity , tenderness , zoology , saturated fatty acid , fatty acid , chemistry , biology , agronomy , organic chemistry