Quality characteristics of irradiated chicken breast rolls from broilers fed different levels of conjugated linoleic acid

Journal article

Peer reviewed

M DU, K. C NAM, S. J HUR, H ISMAIL, Y. H KIM and D. U AHN

Meat science, Vol.63(2), pp.249-255

2003

Handle:

https://hdl.handle.net/2376/105741

PMID: 22062185

Abstract

Fundamental and applied biological sciences. Psychology

Food industries

Biological and medical sciences

Meat and meat product industries

11 Record Views

Title: Quality characteristics of irradiated chicken breast rolls from broilers fed different levels of conjugated linoleic acid
Creators: M DU - Department of Animal Science, Iowa State University, Ames, IA 50011-3150, United States
K. C NAM - Department of Animal Science, Iowa State University, Ames, IA 50011-3150, United States
S. J HUR - Department of Animal Science, Iowa State University, Ames, IA 50011-3150, United States
H ISMAIL - Department of Animal Science, Iowa State University, Ames, IA 50011-3150, United States
Y. H KIM - Department of Animal Science, Iowa State University, Ames, IA 50011-3150, United States
D. U AHN - Department of Animal Science, Iowa State University, Ames, IA 50011-3150, United States
Publication Details: Meat science, Vol.63(2), pp.249-255
Academic Unit: Animal Sciences, Department of
Publisher: Elsevier; Oxford
Identifiers: 99900546876301842
Language: English
Resource Type: Journal article