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Sensory, Physicochemical and Microbiological Changes in Water-cooked Salted Duck during Storage at 4°C: Yanliang Li, Dongrui Yao, Daoying Wang, Weimin Xu, Yongzhi Zhu, Bangquan Jin; Asian-Australas J Anim Sci. 2010;23(7):960-964. Published online June 21, 2010; DOI: https://doi.org/10.5713/ajas.2010.90550
Crossref 2; PDF


Relationship between the Concentration of Biogenic Amines and Volatile Basic Nitrogen in Fresh Beef, Pork, and Chicken Meat: J. S. Min, S. O. Lee, A. Jang, C. Jo, C. S. Park, M. Lee; Asian-Australas J Anim Sci. 2007;20(8):1278-1284. Published online June 27, 2007; DOI: https://doi.org/10.5713/ajas.2007.1278
Crossref 51; PDF

ANIMAL
BIOSCIENCE

Impact Factor: 2.2(Q₂)
SJR: 0.613
(Q₁ in Animal Sci
/ Vet Sci)
Print ISSN: 2765-0189
Online ISSN: 2765-0235

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