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August 1, 2002Journal of the Korean Society of Food Science and Nutrition

Studies on Components Related to Taste such as Free Amino Acids and Nucleotides in Korean Native Chicken Meat

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Authors

DADong-Hyun AhnSPSo-Youn ParkNational Center for Immunization and Respiratory Diseases

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Ahn et al. (2002) studied this question.

synapsesocial.com/papers/6aa945d33c7019b2508aac0ahttps://doi.org/10.3746/jkfn.2002.31.4.547
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Carnosine and anserine content of Turkey breast and leg muscles1978 · 11 citations
  2. 2The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5′‐Inosinate1967 · 343 citations
  3. 3Studies on the Flavor of Meats1965 · 44 citations
  4. 4Components contributing to the improvement of meat taste during storage.1988 · 188 citations