Comparison of the physicochemical and sensory characteristics of Rhode Island Red (R-11) capons and cockerels

Categoría del artículo: Behavior, well-being, production technology, and environment

Publicado en línea: 01 ago 2017

Páginas: 903 - 917

Recibido: 05 ene 2017

Aceptado: 22 mar 2017

DOI: https://doi.org/10.1515/aoas-2017-0002

Palabras clave

capon, meat quality, fatty acid, sensorial evaluation, SPME-GC-MS, chemometrics

© by Jolanta Calik

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.