Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens
| Image |  |
|---|---|
| Description | scientific article published on 11 October 2014 |
| Author/s |
author: Samooel Jung Dinesh D Jayasena |
| Publication date | October 11, 2014 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |