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Flavour Chemistry of Chicken Meat: A Review
Dinesh D. Jayasena, Dong Uk Ahn, Ki Chang Nam, Cheorun Jo
Anim Biosci. 2013;26(5):732-742.   Published online May 1, 2013

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Flavour formation in meat and meat products: a review
Food Chemistry. 1998;62(4):415-424   Crossref logo
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Flavour Chemistry of Chicken Meat: A Review
Asian-Australasian Journal of Animal Sciences. 2013;26(5):732-742   Crossref logo

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   Crossref logo
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Influence of aromatic components from pig manure on odour and flavour of cooked chicken meat
Meat Science. 1999;52(3):325-330   Crossref logo
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Factors affecting cooked chicken meat flavour: a review
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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   Crossref logo
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Compounds contributing to meat flavour
Food Chemistry. 1991;40(2):201-205   Crossref logo
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Review of the flavour-contributing volatiles and water-soluble non-volatiles in pork meat and derived products
Meat Science. 1980;4(3):209-225   Crossref logo
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Effect of probiotics on the meat flavour and gut microbiota of chicken
Scientific Reports. 2017;7(1):   Crossref logo
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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   Crossref logo