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Edible quality of soft‐boiled chicken processing with chilled carcass was better than that of hot‐fresh carcass
Soft‐boiled chicken is widely popular with its flavor and texture. In a traditional view, the edible quality of soft‐boiled chicken producing with hot‐fresh carcass (without any chilled procedure after evisceration) was better than that of chilled carcass. Hot‐fresh groups with 1, 2, or 4 hr and chi...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6393040/ https://www.ncbi.nlm.nih.gov/pubmed/30847159 http://dx.doi.org/10.1002/fsn3.928 |