Effect of ultrasonic assisted with stewing on aroma of broth prepared with yellow-feathered chickens

QI Jun; CHEN Ya; XU Ying; XIONG Guoyuan; MEI Lin

doi:10.13995/j.cnki.11-1802/ts.025079

QI Jun, CHEN Ya, XU Ying, XIONG Guoyuan, MEI Lin

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (4) : 153-158.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (4) : 153-158. DOI: 10.13995/j.cnki.11-1802/ts.025079

Effect of ultrasonic assisted with stewing on aroma of broth prepared with yellow-feathered chickens

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(4): 153-158 https://doi.org/10.13995/j.cnki.11-1802/ts.025079

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Received	Revised	Published
2020-07-17	2020-08-27	2021-02-25
Issue Date
2021-03-16

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