Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat
Wanwisa Chumngoen, Fa-Jui Tan
Asian-Australas J Anim Sci. 2015;28(7):1028-1037.   Published online 2015 Mar 25     DOI:
Citations to this article as recorded by Crossref logo
Comparison of the meat metabolite composition of Linwu and Pekin ducks using 600 MHz 1 H nuclear magnetic resonance spectroscopy
Xiangrong Wang, Chengkun Fang, Jianhua He, Qiuzhong Dai, Rejun Fang
Poultry Science.2017; 96(1): 192.     CrossRef
The breeding history and commercial development of the Korean native chicken
World's Poultry Science Journal.2017; 73(01): 163.     CrossRef
Near-Freezing Temperature Storage (−2C) for Extension of Shelf Life of Chilled Yellow-Feather Broiler Meat: A Special Breed in Asia
Xinxiao Zhang, Huhu Wang, Ming Li, Na Wu, Xinglian Xu
Journal of Food Processing and Preservation.2016; 40(2): 340.     CrossRef
Validation of feasibility and quality of chicken breast meat cooked under various water-cooking conditions
Wanwisa Chumngoen, Hsin-Yi Chen, Fa-Jui Tan
Animal Science Journal.2016; 87(12): 1536.     CrossRef
Influences of end-point heating temperature on the quality attributes of chicken meat
W. Chumngoen, C.F. Chen, H.Y. Chen, F.J. Tan
British Poultry Science.2016; 57(6): 740.     CrossRef
Effect of freezing on electrical properties and quality of thawed chicken breast meat
Ran Wei, Peng Wang, Minyi Han, Tianhao Chen, Xinglian Xu, Guanghong Zhou
Asian-Australasian Journal of Animal Sciences.2016; 30(4): 569.     CrossRef
High CO2-modified atmosphere packaging for extension of shelf-life of chilled yellow-feather broiler meat: A special breed in Asia
Xinxiao Zhang, Huhu Wang, Nuo Li, Ming Li, Xinglian Xu
LWT - Food Science and Technology.2015; 64(2): 1123.     CrossRef