Fat and fatty acid composition of cooked meat from UK retail chickens labelled as from organic and non-organic production systems

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Dalziel, C. J.; Kliem, Kirsty E.; Givens, D. Ian;

This study compared fat and fatty acids in cooked retail chicken meat from conventional and organic systems. Fat contents were 1.7, 5.2, 7.1 and 12.9 g/100 g cooked weight in skinless breast, breast with skin, skinless leg and leg with skin respectively, with organic me... View more
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