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October 11, 2014Poultry ScienceOpen Access

Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens

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Authors

DJDinesh D. JayasenaChungnam National UniversitySKSun Hyo KimKongju National UniversityHLHyun Jung LeeSeoul National University

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Jayasena et al. (2014) studied this question.

synapsesocial.com/papers/6a06abfb446a6d124d840c04https://doi.org/10.3382/ps.2014-04241
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Fatty Acid Compositions of Oil Species Affect the 5 Basic Taste Perceptions2002 · 74 citations
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  3. 3Studies on Components Related to Taste such as Free Amino Acids and Nucleotides in Korean Native Chicken Meat2002 · 62 citations