Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup
This study aimed to evaluate the influences of stewing modes, including high fire short time (HFST, 100°C/1 h), medium-high fire mid-length time (MFMT, 98°C/2 h), medium fire long time (MFLT, 90°C/3 h), and low fire ultra-length time (LFUT, 83°C/4 h) processing, on physicochemical parameters and fla...
| Những tác giả chính: | , , , , , |
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| Định dạng: | Bài viết |
| Ngôn ngữ: | English |
| Được phát hành: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2024-02-01
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| Loạt: | Polish Journal of Food and Nutrition Sciences |
| Những chủ đề: | |
| Truy cập trực tuyến: | http://journal.pan.olsztyn.pl/Effects-of-Stewing-Modes-on-Physicochemical-Quality-and-Formation-of-Flavour-Compounds,178516,0,2.html |