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Keyword [stewed chicken]
Result: 1 - 11 | Page: 1 of 1
1.
The Study On Critical Process To Improve Stewed Chicken Wings' Quality
2.
Study On Antibacterial Paper For Daokou Stewed Chicken Package
3.
Study On The Effect Of Cinnamon On Flavor Formation Of Stewed Chicken
4.
Study On The Effect Of Cooking Conditions On Flavor Of Stewed Chicken And Chicken Broth
5.
Effect Of Cooking Egree On Texture Profile Analysis And Colour Of Stewed Chicken Legs
6.
Study On The Effect Of Cooking Conditions On Protein Degradation Of Stewed Chicken
7.
Establishment Of Predictive Models For The Qualities Of Stewed Chicken Legs
8.
The Effect Of Star Anise On The Volatile Flavor Of Braised Chicken And Its Mechanism
9.
The Key Flavor Compounds And The Main Effect Factors Of Stewed Chicken
10.
Isolation And Identification Of Chicken Flavor Peptide And Preparation Of Chicken Essence
11.
Physical characteristics of soy sauce stewed chicken parts as affected by frozen treatment, gravy ingredients, and gravy p
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