Effects of Four Different Chicken Breeds from Different Regions of Jiangxi on the Taste and Volatile Flavor of Chicken Soup
To investigate the taste and volatile flavor characteristics of chicken soup from different local chicken breeds in Jiangxi, chicken soups were prepared using Chongren Partridge Chicken, Ningdu Yellow Chicken, Taihe Silky Chicken, and Guangfeng White-Eared Yellow Chicken as raw materials. Physical a...
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| Główni autorzy: | , , , , , , , |
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| Format: | Artigo |
| Język: | Chinês |
| Wydane: |
The editorial department of Science and Technology of Food Industry
2025-07-01
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| Seria: | Shipin gongye ke-ji |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100218 |
| Etykiety: |
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