Effect of marinating and frying on the flavor of braised pigeon
Author:
Affiliation:
1. College of Food Science and Technology Zhongkai University of Agriculture and Engineering Guangzhou China
2. Innovation Research Institute of Modern Agricultural Engineering, Zhongkai University of Agriculture and Engineering Guangzhou China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15219
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4. Rapid determination of nine N-nitrosamines in dry-cured mackerel (Scomberomorus niphonius) using salting out homogeneous phase extraction with acetonitrile followed by GC-MS/MS
5. Enzymatic hydrolysis pretreatment for enhancing the protein solubility and physicochemical quality of Cordyceps militaris chicken soup
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