Monitoring the variations in physicochemical characteristics of squab meat during the braising cooking process

Braised squabs are traditional Chinese foods. However, the processing is highly experience dependent and lacks a theoretical basis. Hence, a comparative study of the physicochemical properties in different processing stages of braised squabs was necessary. We observed the physicochemical changes in...

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Detalles Bibliográficos
Autores principales: Zhao, Wenhong, Liu, Qiaoyu, Jiang, Hao, Zheng, Minyi, Qian, Min, Zeng, Xiaofang, Bai, Weidong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9361449/
https://www.ncbi.nlm.nih.gov/pubmed/35959272
http://dx.doi.org/10.1002/fsn3.2876

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9361449/
https://www.ncbi.nlm.nih.gov/pubmed/35959272
http://dx.doi.org/10.1002/fsn3.2876

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