Evaluation of Muscle Quality and Biomimetic Sensory Evaluation of Different Breeds of Black-boned Chicken
The purpose of this study was to compare the differences in intramuscular fat content, melanin content, amino acid content and electronic sensory bionic evaluation of the pectoral muscles of five species of black-boned chicken (Taihe black-boned chicken, Yanjin black-boned chicken, Muchuan black-bon...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-11-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023110156 |
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