Analysis of the Umami and Aroma of Chicken Soup Made from Different Raw Materials and Comparison with Commercial Chicken Soups
With the aim of exploring the correlation between instrumental analysis and sensory evaluation of chicken soup umami-aroma characteristics, 110-day-old Xue Shan hens and 60-day-old 817 broilers were used as raw materials to prepare chicken soup, and four commercially available chicken soup products...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-10-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120092 |