Ayam bresse
Poulet de Bresse (pengucapan bahasa Prancis: [pu.lɛ d(ə) bʁɛs]) atau volaille de Bresse merupakan produk ayam Prancis yang memiliki label appellation d'origine contrôlée status. Ayam yang diproduksi kemungkinan hanya ayam putih dari jenis Bresse yang dibesarkan dalam wilayah yang ditetapkan secara hukum di wilayah bersejarah dan bekas provinsi Bresse, di Prancis timur.
Referensi
[sunting | sunting sumber]- E. Verrier, M. Tixier-Boichard, R. Bernigaud, M. Naves (2005). Conservation and value of local livestock breeds: usefulness of niche products and/or adaptation to specific environments. Animal Genetic Resources Information 36 (April 2005): 21-31. Food and Agriculture Organization of the United Nations. DOI:10.1017/S1014233900005538
- Press release for La vie en blanc, by Georges Blanc (2008). Saint-Julien-sur-Veyle: GSL éditions. Accessed October 2014.
- Alan Davidson (1999). The Oxford Companion to Food. Oxford: Oxford University Press. ISBN 9780192115799. p. 378.
- Dirk de Jong (2007). De Bresse-Gauloise: Ruim 400 jaar oud en nog springlevend = Bresse-Gauloise: More than 400 years old, and still fresh and lively. Aviculture-Europe 3 (2): [unpaginated, 9 pages].
- Rien T. Fertel (2007). Review of Heston Blumenthal: In Search of Perfection: Reinventing Kitchen Classics by Heston Blumenthal. Gastronomica: The Journal of Critical Food Studies 7 (4): 100. DOI:10.1525/gfc.2007.7.4.100 (perlu berlangganan)
- Jon Henley (10 January 2008). Top of the pecking order. The Guardian. Accessed October 2014.
- Christopher Hirst (19 March 2011). Home to roast: Are designer chickens worth the money?. The Independent. Accessed October 2014.
- Victoria Roberts (2008). British poultry standards: complete specifications and judging points of all standardized breeds and varieties of poultry as compiled by the specialist breed clubs and recognised by the Poultry Club of Great Britain. Oxford: Blackwell. ISBN 9781405156424. p. 330.