Superchilled storage (−2.5 ± 1°C) extends the retention of taste-active and volatile compounds of yellow-feather chicken soup-Reference-Cited by-同舟云学术

Superchilled storage (−2.5 ± 1°C) extends the retention of taste-active and volatile compounds of yellow-feather chicken soup

Published:2018-04-17 Issue:6 Volume:89 Page:906-918
ISSN:1344-3941
Container-title:Animal Science Journal
language:en
Short-container-title:Anim Sci J

Author:

Li Xiao¹²³,Zhu Jing¹²³,Qi Jun¹²³,Wang Peng¹²³,Xu Xinglian¹²³^ORCID,Zhou Guanghong¹²³

Affiliation:

1. Key Laboratory of Meat Products Processing; Ministry of Agriculture; Nanjing Jiangsu China

2. Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Jiangsu Synergetic Innovation Center of Meat Production and Processing; Nanjing Jiangsu China

3. College of Food Science and Technology; Nanjing Agricultural University; Nanjing, Jiangsu China

Funder

China Agriculture Research System

Publisher

Wiley

Subject

General Agricultural and Biological Sciences,General Medicine

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/asj.13004/fullpdf

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