Keyword [Dezhou braised chicken] Result: 1 - 4 | Page: 1 of 1 1.  Identification Of Volatile Compounds As Quality Markers And Preservation In Dezhou Braised Chicken 2.  Study Of The Flavor Compounds And Processing Of Dezhou Braised Chicken 3.  Establishment Of Sensory Quality Evaluation And Index System Of Dezhou Braised Chicken 4.  Effects Of Different Treatments Of Carcass After Slaughter On Food Quality Of Chicken Products   <<First  <Prev  Next>  Last>>  Jump to

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