Study on the Thermal Induced Changes of Proteins and Texture Properties of Qingyuan Chicken Thighs

Zhang Li-yan, Wu Bing

Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (10) : 174-179.

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Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (10) : 174-179. DOI: 10.13995/j.cnki.11-1802/ts.2010.10.034
Food and Fermentation Industries

Study on the Thermal Induced Changes of Proteins and Texture Properties of Qingyuan Chicken Thighs

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 36(10): 174-179 https://doi.org/10.13995/j.cnki.11-1802/ts.2010.10.034

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