Effect of Different Water-retention Agents and Marination Methods on the Water-holding Capacity of Microwave Spicy Chicken Wings
The effects of water retaining agents and marination methods on the water-holding capacity (WHC) of microwave spicy chicken wings were explored in this study, and it provided a full theoretical framework for the study of WHC in microwave-type seasoned meat products. The optimal formulation of water...
Main Authors: | Fan XU, Gensheng ZHANG, Weibao SUN, Xinci LIU |
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Format: | Article |
Language: | zho |
Published: |
The editorial department of Science and Technology of Food Industry
2022-12-01
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Series: | Shipin gongye ke-ji |
Subjects: | |
Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022020087 |
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