Chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared by various cooking techniques

作者：Jian Zou, Meijuan Xu, Yifan Zou, Bao Yang · 发表于：Food Chemistry · 年份：2020 · DOI：10.1016/j.foodchem.2020.128755 · 被引用次数：65 · 研究领域：Meat and Animal Product Quality、Sensory Analysis and Statistical Methods、Animal Nutrition and Physiology