Effects of boiling medium pH and chilling storage on the changes in
                    volatile profiles of boiled chicken flesh

Pakaweerachat, Pattarabhorn; Chysirichote, Teerin

doi:10.5851/kosfa.2024.e42

Food Sci Anim Resour

2024

DOI: 10.5851/kosfa.2024.e42

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Effects of boiling medium pH and chilling storage on the changes in volatile profiles of boiled chicken flesh

Pattarabhorn Pakaweerachat,

Teerin Chysirichote

Abstract: Upload this completed form to website with submission ARTICLE INFORMATION Fill in information in each box below Article TypeResearch article Article TitleEffects of broth pH and chilling storage on the changes in volatile profiles of boiled chicken fleshRunning Title (within 10 words) Volatile changes in boiled and chilled chicken flesh

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Effects of boiling medium pH and chilling storage on the changes in volatile profiles of boiled chicken flesh

Cited by 0 publications

References 37 publications

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