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Taste-Active and Nutritional Components of Thai Native Chicken Meat: A Perspective of Consumer Satisfaction

Phatthawin Lengkidworraphiphat1, Rawiwan Wongpoomchai2, Thanaporn Bunmee3

  • 1Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand.

Food Science of Animal Resources
|May 14, 2021
PubMed

Keywords:
Thai native chickensbioactive compoundsfree amino acidnutritional componentstaste-active components

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