Study on quality changes of broiler chicken wing roots during drying and roasting

GU Miao-qing; ZHOU Hou-yuan; LI Bian-sheng; RUAN Zheng; GUO Wei-bo; LIN Guang-ming; YANG Huan-bin

doi:10.13995/j.cnki.11-1802/ts.201411011

GU Miao-qing, ZHOU Hou-yuan, LI Bian-sheng, RUAN Zheng, GUO Wei-bo, LIN Guang-ming, YANG Huan-bin

Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (11) : 64-69.

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Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (11) : 64-69. DOI: 10.13995/j.cnki.11-1802/ts.201411011

Food and Fermentation Industries

Study on quality changes of broiler chicken wing roots during drying and roasting

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 40(11): 64-69 https://doi.org/10.13995/j.cnki.11-1802/ts.201411011

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