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Investigation of physicochemical,microbiological and sensorial properties for organic and conventional retail chicken meat

Berna ?apan Aytunga Ba?datli

食品科学与人类健康（英文）2021，Vol.10Issue(2)：183-190,8.

Investigation of physicochemical,microbiological and sensorial properties for organic and conventional retail chicken meat

Berna ?apan ¹Aytunga Ba?datli²

作者信息

2. Manisa Celal Bayar University,Faculty of Engineering,Department of Food Engineering,Yunusemre,45140 Manisa,Turkey
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摘要

关键词

Organic chicken/Conventional chicken/Chicken breast/Chicken thigh/Chicken meat quality/Fatty acid composition

Key words

Organic chicken/Conventional chicken/Chicken breast/Chicken thigh/Chicken meat quality/Fatty acid composition

引用本文复制引用

Berna ?apan,Aytunga Ba?datli..Investigation of physicochemical,microbiological and sensorial properties for organic and conventional retail chicken meat[J].食品科学与人类健康（英文）,2021,10(2):183-190,8.

基金项目

This work was supported by Manisa Celal Bayar University Research Project Funds,Turkey under Grant Project number 2017-186. （）

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