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    Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and Jidori-niku, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel

    Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and Jidori-niku, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel by Keisuke Sasaki, Michiyo Motoyama, Yoshio Tagawa, Kyoko Akama, Takeshi Hayashi, Takumi Narita, Koichi Chikuni

    Published 2017-01-01
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