About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Chemical analysis and sensory evaluation of free amino acids and 5'-inosinic acid in meat of Hinai-dori, Japanese native chicken: Comparison with broilers and layer pullets

1994

Fujimura, S. (Niigata Univ. (Japan)) | Muramoto, T. | Katsukawa, M. | Hatano, T. | Ishibashi, T.

AGROVOC Keywords
amino acids broiler chickens carne de pollo chicken meat evaluation gallina ponedora layer chickens nucleotide nucleotides pollo de engorde poule pondeuse poulet de chair viande de poulet
Bibliographic information
Volume 65 Issue 7 ISSN 0021-5309
Pagination
pp. 610-618
Other Subjects
Nucleotidos; Sens du gout/ technique analytique; Aminoacidos; Evaluacion; Taste (sensation)/ analytical methods; Gusto (sentido)/ tecnicas analiticas; Acide amine
Language
English
Note
Summaries (En, Ja)
5 tables; 1 fig.; 27 ref.
Type
Summary
1996-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Agriculture, Forestry and Fisheries Research Information Technology Center

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]