The Effect of Different Freezing and Thawing Methods on Physicochemical, Sensory, and Flavor Characteristics of Korean Native Chicken Breast
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This study compared the physicochemical, sensory, and flavor-related properties of breast from two Korean native chicken (KNC) breeds, Woorimatdag No. 1 (WRMD1) and Woorimatdag No. 2 (WRMD2), to those of broilers, under fresh and various freeze-thaw treatments... ...
