中文

邓绍林

Lab Master

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Study as Master's Candidates
Degree:Master's Degree in Engineering
Professional Title:Lab Master
Alma Mater:南京农业大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age.

Release time:2024-01-02Hits:

Impact Factor:

4.4
Affiliation of Author(s):

食品科技学院
Journal:

Poultry science
Co-author:

Deng Shaolin, Liu Rui, Li Chunbao, Xu Xinglian, Zhou Guanghong
First Author:

DSL
Document Code:

2c9e868c8692556701869a90e4c07a8e
Volume:

101
Issue:

12
Page Number:

102168-102168
Translation or Not:

no
Date of Publication:

2022-01-01

Pre One:The Effect of Breed and Age on the Growth Performance, Carcass Traits and Metabolic Profile in Breast Muscle of Chinese Indigenous Chickens

Next One:Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age