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Published in 2020 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b07405
Abstract: The distribution and deposition of fat tissue in different parts of the body are the key factors affecting the carcass quality and meat flavour of chickens. Adipose tissues from different locations display unique physiological, biochemical…
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Keywords:
adipogenesis;
chicken intramuscular;
imf abf;
differentiation ... See more keywords