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Keyword [chicken legs]
Result: 1 - 7 | Page: 1 of 1
1.
Development Of A Kind Of Smoked Low-Temperature Chicken Leg’s Products
2.
Effect Of Cooking Egree On Texture Profile Analysis And Colour Of Stewed Chicken Legs
3.
Effects Of Cooking Conditions On Quality Of Chicken Legs
4.
Study Of Formation Of Trans Fatty Acids And Heterocyclic Amines In Fried Chicken Legs&Quality Changes Of Palm Oil
5.
Establishment Of Predictive Models For The Qualities Of Stewed Chicken Legs
6.
Study On The Effect Of Cooking Condition On Lipid Oxidation Of Braised Chicken Legs
7.
The Effect Of Sous Vide Cooking On The Quality And Safety Of Chicken Legs
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