1. Application of principal component analysis with instrumental analysis and sensory evaluation for assessment of chicken breast meat juiciness. Issue 2 (4th March 2022) Authors: Tan, F.-J.; Li, D.-C.; Kaewkot, C.; Wu, H.-D. I.; Świąder, K.; Yu, H.-C.; Chen, C.-F.; Chumngoen, W. Journal: British poultry science Issue: Volume 63:Issue 2(2022) Page Start: 164 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Influences of end-point heating temperature on the quality attributes of chicken meat. Issue 6 (1st November 2016) Authors: Chumngoen, W.; Chen, C.F.; Chen, H.Y.; Tan, F.J. Journal: British poultry science Issue: Volume 57:Issue 6(2016) Page Start: 740 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗