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Assessment of main factor causing sensory quality defects in chicken seasoning during storage.
Tian, Huai-Xiang; Zhang, Ya-Jing; Chen, Chen; Qin, Lan; Xiao, Li-Zhong; Fei, Yu-Gang; Yu, Hai-Yan.
Afiliación
  • Tian HX; Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China.
  • Zhang YJ; Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China.
  • Chen C; Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China.
  • Qin L; Nestlé R&D Centre Shanghai Ltd, Shanghai, China.
  • Xiao LZ; School of Computer Science and Information Engineering, Shanghai Institute of Technology, Shanghai, China.
  • Fei YG; School of Computer Science and Information Engineering, Shanghai Institute of Technology, Shanghai, China.
  • Yu HY; Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China.
J Sci Food Agric ; 98(15): 5807-5815, 2018 Dec.
Article en En | MEDLINE | ID: mdl-29756210
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Condimentos / Aromatizantes / Carne Tipo de estudio: Prognostic_studies Límite: Animals / Humans Idioma: En Revista: J Sci Food Agric Año: 2018 Tipo del documento: Article País de afiliación: China
Texto completo
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PubMed Links
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Condimentos / Aromatizantes / Carne Tipo de estudio: Prognostic_studies Límite: Animals / Humans Idioma: En Revista: J Sci Food Agric Año: 2018 Tipo del documento: Article País de afiliación: China