[1] 周倩,惠腾,刘毅,戴瑞彤.品种和部位对鸡肉原料特性及其加工性能影响的研究进展[J].肉类研究,2017,31(07):57-61.
[2] 巨晓军,刘一帆,章明,屠云洁,单艳菊,姬改革,邹剑敏,束婧婷.鸡肉品质性状评价指标与方法研究进展[J].中国家禽,2019,41(02):44-48.
[3] 李同树,刘风民,尹逊河,廉爱玲,唐辉,曲江鹏.鸡肉嫩度评定方法及其指标间的相关分析[J].畜牧兽医学报,2004(02):171-177.
[4] 花栗鼠gogo, 两步让鸡胸肉不再变老变柴，这么美味的鸡胸肉你一定不能错过!, 科学松鼠会, https://mp.weixin.qq.com/s/8IXJqw77NAKVo3H5Bqgerw
[5] 鸡胸肉，带皮 Chicken, broilers or fryers, breast, meat and skin, raw, https://fdc.nal.usda.gov/fdc-app.html#/food-details/171474/nutrients
[6] 鸡胸肉，不带皮 Chicken breast, NS as to cooking method, skin not eaten, https://fdc.nal.usda.gov/fdc-app.html#/food-details/782098/nutrients
[7] 鸡腿肉 带皮 Chicken, broilers or fryers, leg, meat and skin, raw, https://fdc.nal.usda.gov/fdc-app.html#/food-details/172378/nutrients
[8] 鸡腿肉，不带皮 Chicken, broilers or fryers, leg, meat only, raw, https://fdc.nal.usda.gov/fdc-app.html#/food-details/173619/nutrients
[9] 鸡翅肉，不带皮 Chicken, broilers or fryers, wing, meat only, raw, https://fdc.nal.usda.gov/fdc-app.html#/food-details/173632/nutrients
[10] 鸡翅肉，带皮 Chicken, broilers or fryers, wing, meat and skin, raw, https://fdc.nal.usda.gov/fdc-app.html#/food-details/172390/nutrients
[11] 鸡爪，Chicken feet, https://fdc.nal.usda.gov/fdc-app.html#/food-details/782229/nutrients
