Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storage.
- DOI
- 10.1016/j.psj.2024.104566
- Published
- 2025 Jan
- Container
- Poultry science
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.psj.2024.104566,
title = {Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storage.},
author = {Jung Y and Oh S and Lee S and Lee HJ and Choo HJ and Jo C and Nam KC and Lee JH and Jang A},
year = {2025},
journal = {Poultry science},
doi = {10.1016/j.psj.2024.104566},
url = {https://doi.org/10.1016/j.psj.2024.104566}
}RIS
TY - JOUR TI - Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storage. AU - Jung Y AU - Oh S AU - Lee S AU - Lee HJ AU - Choo HJ AU - Jo C AU - Nam KC AU - Lee JH AU - Jang A PY - 2025 JO - Poultry science DO - 10.1016/j.psj.2024.104566 UR - https://doi.org/10.1016/j.psj.2024.104566 ER -
APA
Y, J., S, O., S, L., HJ, L., HJ, C., C, J., KC, N., JH, L., & A, J. (2025). Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storage.. Poultry science. https://doi.org/10.1016/j.psj.2024.104566
Source records
- pubmed · retrieved 2026-09-26T19:39:24.923Z