Flavour chemistry of chicken meat: A review

Asian-Australasian Journal of Animal Sciences

Volumn 26, Issue 5, 2013, Pages 732-742

  Jayasena, Dinesh D ^a   Ahn, Dong Uk ^b   Nam, Ki Chang ^c   Jo, Cheorun ^a  

^a Chungnam National University   (South Korea)

^b IOWA STATE UNIVERSITY   (United States)

^c Sunchon National University   (South Korea)

Author keywords

Chicken meat; Flavour; Heterocyclic compounds; Lipid oxidation; Maillard reaction

Indexed keywords

EID: 84878597178     PISSN: 10112367     EISSN: 19765517     Source Type: Journal    
DOI: 10.5713/ajas.2012.12619     Document Type: Article

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