Effects of Broth pH and Chilling Storage on the Changes in Volatile Profiles of Boiled Chicken Flesh
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Effects of Broth pH and Chilling Storage on the Changes in Volatile Profiles of Boiled Chicken Flesh
Abstract This study investigated the changes in volatile compounds in chicken flesh after boiling at various pHs (6.0–9.0) and after chilling storage (4.0±1.0°C) for 7 d. The volatile compounds were assessed qualitat...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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