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The Effects of Different Reheating Methods on the Quality of Pre-Cooked Braised Chicken

Sihao Liu1,2, Yu Wang1,2, Hewei Shi1,2

  • 1Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462300, China.

Foods (Basel, Switzerland)
|March 13, 2025
PubMed

Keywords:
edible qualitypre-cooked braised chickenpre-cooked dishesreheating methods

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