Effect of Chinese Cooking Techniques on Comprehensive Quality of Chicken Breast
The fresh chicken breast which was used as the research object was treated by frying, stir-frying, boiling and steaming. The effect of the four Chinese cooking techniques on texture, cooking loss rate, microstructure, electronic nose analysis, amino acid and fatty acid composition were studied. And...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050125 |