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Application of principal component analysis with instrumental analysis and sensory evaluation for assessment of chicken breast meat juiciness.
Tan, F-J; Li, D-C; Kaewkot, C; Wu, H-D I; Swiader, K; Yu, H-C; Chen, C-F; Chumngoen, W.
Afiliação
  • Tan FJ; Department of Animal Science, National Chung Hsing University, Taichung, Taiwan.
  • Li DC; Department of Animal Science, National Chung Hsing University, Taichung, Taiwan.
  • Kaewkot C; Department of Animal Science, National Chung Hsing University, Taichung, Taiwan.
  • Wu HI; Department of Applied Mathematics, National Chung Hsing University, Taichung, Taiwan.
  • Swiader K; Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland.
  • Yu HC; Department of Animal Science, National Chung Hsing University, Taichung, Taiwan.
  • Chen CF; Department of Animal Science, National Chung Hsing University, Taichung, Taiwan.
  • Chumngoen W; Department of Animal Science, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom, Thailand.
Br Poult Sci ; 63(2): 164-170, 2022 Apr.
Article em En | MEDLINE | ID: mdl-34287092
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Galinhas / Culinária Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Galinhas / Culinária Idioma: En Ano de publicação: 2022 Tipo de documento: Article