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. 2019 Aug 3;33(1):139–147. doi: 10.5713/ajas.19.0203

Figure 1.

Figure 1

Aroma pattern analysis of breast (A) and thigh (B) meat of retorted Samgyetang made from different chicken breeds. WSB, retorted thigh meat from white-semi broilers; CB, retorted thigh meat from commercial broilers (Ross broiler); KNC, retorted thigh meat from Korean native chickens (Hanhyup-3-ho); OLH, retorted thigh meat from old layer hen (Hy-line).