Effect of Rubbing Time and Sodium Chloride Concentrations on the Quality of Prepared Chicken

Yuan Rui-sheng, Zhang Jia, Wang Xiu-jiang, Li Fei-yan, Feng Xiao-hui, Luo Xin

Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (08) : 184-189.

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Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (08) : 184-189. DOI: 10.13995/j.cnki.11-1802/ts.2011.08.040
Food and Fermentation Industries

Effect of Rubbing Time and Sodium Chloride Concentrations on the Quality of Prepared Chicken

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 37(08): 184-189 https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.040

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