Relationship of lipid-protein oxidation with meat quality and volatile organic compounds in Korean native chickens and broilers during frozen storage.

Jung Y, Jeong D, Oh S, Kim D, Choo HJ, Lee JH, Jang A

Open source

DOI
10.1016/j.psj.2025.105523
Published
2025 Oct
Container
Poultry science
Publisher
Not recorded
Open access
yes

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BibTeX

@article{allodium:10.1016/j.psj.2025.105523,
  title = {Relationship of lipid-protein oxidation with meat quality and volatile organic compounds in Korean native chickens and broilers during frozen storage.},
  author = {Jung Y and Jeong D and Oh S and Kim D and Choo HJ and Lee JH and Jang A},
  year = {2025},
  journal = {Poultry science},
  doi = {10.1016/j.psj.2025.105523},
  url = {https://doi.org/10.1016/j.psj.2025.105523}
}

RIS

TY  - JOUR
TI  - Relationship of lipid-protein oxidation with meat quality and volatile organic compounds in Korean native chickens and broilers during frozen storage.
AU  - Jung Y
AU  - Jeong D
AU  - Oh S
AU  - Kim D
AU  - Choo HJ
AU  - Lee JH
AU  - Jang A
PY  - 2025
JO  - Poultry science
DO  - 10.1016/j.psj.2025.105523
UR  - https://doi.org/10.1016/j.psj.2025.105523
ER  -

APA

Y, J., D, J., S, O., D, K., HJ, C., JH, L., & A, J. (2025). Relationship of lipid-protein oxidation with meat quality and volatile organic compounds in Korean native chickens and broilers during frozen storage.. Poultry science. https://doi.org/10.1016/j.psj.2025.105523

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