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Assessment of main factor causing sensory quality defects in chicken seasoning during storage

Huai-Xiang Tian1, Ya-Jing Zhang1, Chen Chen1

  • 1Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China.

Journal of the Science of Food and Agriculture
|May 15, 2018
PubMed
Abstract

Keywords:
chicken seasoninggas chromatography-mass spectrometrylipid oxidationsensory evaluationsensory quality

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