Comparative study on the edible quality and protein digestibility of diced chicken with mushroom from Prefabricated product and traditional cooked-Reference-Cited by-同舟云学术

Comparative study on the edible quality and protein digestibility of diced chicken with mushroom from Prefabricated product and traditional cooked

Published:2023 Issue: Volume:43 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

CHAO Yuchao¹^ORCID,SUN Lingxia¹,NIU Mengyuan²,HUANG Zhongmin³,LI Miaoyun¹,ZHAO Gaiming¹,PAN Zhili³

Affiliation:

1. Henan Agricultural University, China; Key Laboratory of Meat Processing and Quality and Safety Control of Henan Province, China

2. Henan Agricultural University, China

3. Henan Agricultural University, China; Ministry of Agriculture, China; National R&D Center For Frozen Rice&Wheat Products Processing Technology, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100608&tlng=en

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4. Use of low-field-NMR and MRI to characterize water mobility and distribution in pacific oyster (Crassostrea gigas) during drying process;Cheng S.;Drying Technology,2018

5. Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose;Du H.;Meat Science,2021

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