Nutritional quality and flavor substance composition of Dezhou braised chicken with different varieties of silky fowl

ZHENG Yue; LI Jiajia; WANG Teng; WANG Wenwu; ZHANG Qingyong; LIU Dengyong

doi:10.13995/j.cnki.11-1802/ts.033746

ZHENG Yue, LI Jiajia, WANG Teng, WANG Wenwu, ZHANG Qingyong, LIU Dengyong

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (3) : 276-282.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (3) : 276-282. DOI: 10.13995/j.cnki.11-1802/ts.033746

Nutritional quality and flavor substance composition of Dezhou braised chicken with different varieties of silky fowl

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(3): 276-282 https://doi.org/10.13995/j.cnki.11-1802/ts.033746

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Received	Revised	Published
2022-10-01	2022-11-13	2024-02-15
Issue Date
2024-03-15

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