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| Flavour Chemistry of Chicken Meat: A Review |
| Dinesh D. Jayasena, Dong Uk Ahn, Ki Chang Nam, Cheorun Jo |
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Anim Biosci. 2013;26(5):732-742. Published online May 1, 2013 DOI: https://doi.org/10.5713/ajas.2012.12619 |
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Flavour formation in meat and meat products: a review Food Chemistry. 1998;62(4):415-424  Flavour Chemistry of Chicken Meat: A Review Asian-Australasian Journal of Animal Sciences. 2013;26(5):732-742 Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat Meat Science. 2002;61(2):127-139 Influence of aromatic components from pig manure on odour and flavour of cooked chicken meat Meat Science. 1999;52(3):325-330 Factors affecting cooked chicken meat flavour: a review World's Poultry Science Journal. 2013;69(3):515-526 Fatty acid composition of cooked chicken meat and chicken meat products as influenced by price range at retail Food Chemistry. 2013;138(2-3):1749-1756 Compounds contributing to meat flavour Food Chemistry. 1991;40(2):201-205 Review of the flavour-contributing volatiles and water-soluble non-volatiles in pork meat and derived products Meat Science. 1980;4(3):209-225 Effect of probiotics on the meat flavour and gut microbiota of chicken Scientific Reports. 2017;7(1): Effect of Alternative Protein Feeds on the Content of Selected Endogenous Bioactive and Flavour-Related Compounds in Chicken Breast Meat Foods. 2020;9(4):392 |
