CrossRef Text and Data Mining
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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 March 25, 2015

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Relationships between volatile flavor compounds and beef flavor descriptive attributes using principal component analysis
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Effect of grape seed extract on descriptive sensory analysis of ground chicken during refrigerated storage
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Effects of Mechanical Tenderization with Sodium Chloride and Polyphosphates on Sensory Attributes and Shear Values of Hot-Stripped Broiler Breast Meat
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Effects of fillet weight on sensory descriptive flavor and texture profiles of broiler breast meat
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Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values1
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Sodium lactate affects sensory and objective characteristics of tray-packed broiler chicken breast meat
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Effects of deboning time and thawing method interaction on sensory descriptive profiles of cooked chicken breast and thigh meat
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Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods
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