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Sensory Characteristics and Consumer Preference for Cooked Chicken Breasts from Organic, Corn-fed, Free-range and Conventionally Reared Animals

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Lawlor, J.B., E.M. Sheehan, C.M. Delahunty, J.P. Kerry and P.A. Morrissey,, 2003. Sensory characteristics and consumer preference for cooked chicken breasts from organic, corn-fed, free-range and conventionally reared animals.. Int. J. Poult. Sci., 2: 409-416.

DOI: 10.3923/ijps.2003.409.416

URL: http://scialert.net/abstract/?doi=ijps.2003.409.416

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