Enhancement of nutritional, organoleptic, and umami qualities of chicken soup induced by enzymatic pre-treatment of chicken
To enhance both the quality and cooking efficiency of chicken soup, the effect of enzymatic pre-treatment of chicken on the quality of the chicken soup was investigated in this study. Results indicated that the application of enzymatic pre-treatment markedly enhanced the sensory attributes, physicoc...
| Հիմնական հեղինակներ: | , , , , , , |
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| Ձևաչափ: | Հոդված |
| Լեզու: | English |
| Հրապարակվել է: |
Elsevier
2024-12-01
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| Շարք: | Food Chemistry: X |
| Խորագրեր: | |
| Առցանց հասանելիություն: | http://www.sciencedirect.com/science/article/pii/S2590157524008022 |