Chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared by various cooking techniques
出版年份 2020 全文链接
标题
Chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared by various cooking techniques
作者
关键词
Amino acid, Chemical composition, Cooking technique, Sensory quality, Soup
出版物
FOOD CHEMISTRY
Volume 345, Issue -, Pages 128755
出版商
Elsevier BV
发表日期
2020-12-02
DOI
10.1016/j.foodchem.2020.128755
参考文献
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