J. B. Lawlor
Department of Food Science, Food Technology and Nutritional Sciences,
University College Cork, National University of Ireland, Cork, Ireland
E. M. Sheehan
Department of Food Science, Food Technology and Nutritional Sciences,
University College Cork, National University of Ireland, Cork, Ireland
C.M. Delahunty
Department of Food Science, Food Technology and Nutritional Sciences,
University College Cork, National University of Ireland, Cork, Ireland
J.P. Kerry
Department of Food Science, Food Technology and Nutritional Sciences,
University College Cork, National University of Ireland, Cork, Ireland
P.A. Morrissey
Department of Food Science, Food Technology and Nutritional Sciences,
University College Cork, National University of Ireland, Cork, Ireland
How to cite this article
J. B. Lawlor, 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. International Journal of Poultry Science, 2: 409-416.
DOI: 10.3923/ijps.2003.409.416
URL: https://scialert.net/abstract/?doi=ijps.2003.409.416
DOI: 10.3923/ijps.2003.409.416
URL: https://scialert.net/abstract/?doi=ijps.2003.409.416