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关键词
书目信息
页码
pp. 610-618
其它主题
Nucleotidos; Sens du gout/ technique analytique; Aminoacidos; Evaluacion; Taste (sensation)/ analytical methods; Gusto (sentido)/ tecnicas analiticas; Acide amine
语言
英语
注释
Summaries (En, Ja)
5 tables; 1 fig.; 27 ref.
类型
Summary
1996-08-15
AGRIS AP