Development of Samgyetang Broth from Air-dried and Oven-roasted Chicken Feet-Reference-Cited by-同舟云学术

Development of Samgyetang Broth from Air-dried and Oven-roasted Chicken Feet

Published:2019-09 Issue:3 Volume:46 Page:137-154
ISSN:1225-6625
Container-title:Korean Journal of Poultry Science
language:en
Short-container-title:Korean J. Poult. Sci.

Author:

Kim Juntae^ORCID,Utama Dicky Tri^ORCID,Jeong Hae Seong^ORCID,Heidar Barido Farouq^ORCID,Jang Aera^ORCID,Pak Jae In^ORCID,Kim Yeong Jong^ORCID,Lee Sung Ki^ORCID

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

The Korean Society of Poultry Science

Subject

General Medicine

Link

http://www.ekjps.org/download/download_pdf?doi=10.5536/KJPS.2019.46.3.137

Reference52 articles.

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4. Calkins CR, Hodgen JM 2007 A fresh look at meat flavor. Meat Sci 77(1): 63-80. 10.1016/j.meatsci.2007.04.016 22061397

5. Cambero MI, Pereira-Lima CI, Ordonez JA, Garcia de Fernando GD 2000 Beef broth flavor: relation of components with the flavor developed at different cooking temperatures. J Sci Food Agric 80(10):1519-1528. 10.1002/1097-0010(200008)80:10<1519::AID-JSFA674>3.0.CO;2-R

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