Taste compounds and consumer acceptance of chicken soups as affected by cooking conditions-Reference-Cited by-同舟云学术

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Taste compounds and consumer acceptance of chicken soups as affected by cooking conditions

Published:2017-05-03 Issue:sup1 Volume:20 Page:S154-S165
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Pérez-Palacios Trinidad¹,Eusebio Joana²,Ferro Palma Silvina²,Carvalho Maria João²,Mir-Bel Jorge³,Antequera Teresa¹

Affiliation:

1. Food Technology, Research Institute of Meat and Meat Products (IProCar), University of Extremadura, Cáceres, Spain

2. TCA Departament, Escola Superior Agrária, Instituto Politecnico de Beja, Beja, Portugal

3. Food Technology, Faculty of Veterinary, University of Zaragoza, Zaragoza, Spain

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1291678

Reference33 articles.

1. The Culinary Institute of America. The Professional Chef; John Wiley & Sons: Hoboken, EEUU, 2006.

2. Building a Meal

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