摘要
比较测定了淘汰蛋鸡和普通肉鸡胸肉和腿肉两个部位的化学组成和食用品质指标。结果表明 ,淘汰蛋鸡与普通肉鸡在化学成分和食用品质间 (除个别指标外 )均有显著差异 (P <0 0 5 )。
Chemical composition and Cating quality of breast and thigh muscle of rejected layer and broiler were comparatively determined in this paper. The results showed that there were significant differences in chemical composition and eatable quality between rejected layer and broiler except for some individual indices.
出处
《食品工业科技》
CAS
CSCD
北大核心
2001年第6期28-30,共3页
Science and Technology of Food Industry
关键词
淘汰蛋鸡
普通肉鸡
化学成分
食用品质
rejected layer
broiler
chemical composition
eatable quality
