卤汤循环利用次数对扒鸡非盐呈味物质的影响
刘登勇, 刘欢, 张庆永, 戚军, 徐幸莲
Effect of non-salt flavor compounds on braised chicken during brine recycles
LIU Deng-yong, LIU Huan, ZHANG Qing-yong, QI Jun, XU Xing-lian
食品与发酵工业
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2018, (12): 194
-199
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DOI: 10.13995/j.cnki.11-1802/ts.016767
