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Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat

机译：高压加工酱油和橄榄油对鸡胸肉安全性和品质特性的综合影响

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Zbigniew A. Kruk; Hyun Joo Kim; Yun Ji Kim; David L. Rutley; Samooel Jung; Soo Kee Lee; Cheorun Jo;
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1. Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat [J] . Kruk Zbigniew A., Kim Hyun Joo, Kim Yun Ji, Asian-Australasian Journal of Animal Sciences . 2014,第2期

机译：高压加工与酱油和橄榄油的混合添加对鸡肉的安全性和品质特性的影响
2. Black soldier fly defatted meal as a dietary protein source for broiler chickens: effects on carcass traits, breast meat quality and safety [J] . A.Schiavone, S.Dabbou, M.Petracci, Animal . 2019,第10期

机译：黑人士兵飞行偏爱肉类作为肉鸡饮食蛋白质来源：对胴体性状，乳房肉质和安全的影响
3. Effects of caprylic acid and Yucca schidigera extract on growth performance, relative organ weight, breast meat quality, haematological characteristics and caecal microbial shedding in mixed sex Ross 308 broiler chickens [J] . Begum M., Hossain M. M., Kim I. H. Veterinarni Medicina . 2015,第11期

机译：辛酸和丝兰提取物对混合性Ross 308肉鸡生长性能，相对器官重量，胸肉质量，血液学特征和盲肠微生物脱落的影响
4. EFFECTS OF FEEDING DISTILLERS' BY-PRODUCTS TO BROILER CHICKENS ON LIPID CHARACTERISTICS AND PALATABILITY OF THE BREAST MEAT [C] . Robert A.M asters, rnByron B.Sleugh Proceedings of 53rd International Congress of Meat Science and Technology . 2007

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5. Processing Characteristics and Rheological Properties of Mechanically Separated Chicken and Chicken Breast Meat [D] . Miller, Danika Kay 2018

机译：机械分离鸡肉和鸡胸肉的加工特性和流变特性
6. Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat [O] . Zbigniew A. Kruk, Hyun Joo Kim, Yun Ji Kim, 2014

机译：高压加工与酱油和橄榄油的混合添加对鸡肉的安全性和品质特性的影响
7. Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat [O] . Kruk, Z., Kim, H., Kim, Y., 2014

机译：高压加工和添加酱油和橄榄油对鸡胸肉安全性和品质特性的综合影响

Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat

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