Cargando…
Relationship between the Lactic Acid Content and Sour Taste of Broiler Broth and the Broth of Choshu-Kurokashiwa—a Japanese Jidori Chicken
The present study aimed to determine whether lactic acid content is associated with the intensity of the sour taste of Choshu-Kurokashiwa broth. Chicken broth was prepared using breast (pectoralis major) and leg (thigh + drumstick) meat of male and female Choshu-Kurokashiwa and broilers. These broth...
| Autor principal: | |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Japan Poultry Science Association
2022
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9346599/ https://www.ncbi.nlm.nih.gov/pubmed/35989692 http://dx.doi.org/10.2141/jpsa.0210131 |