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- W2393866998 abstract "To develop nourishing and specially flavor preserved chicken meat mash with ginger flavour,chicken chest meat and ras ginger were chosen as main materials.Results showed that products flavor was optimum when raw ginger juice concentration was 2.8%;the best preserved condition was salt 2.4%,saccharose 10%,0 ~ 4 ℃ and 1.5 ~ 2 h." @default.
- W2393866998 created "2016-06-24" @default.
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- W2393866998 date "2011-01-01" @default.
- W2393866998 modified "2023-09-24" @default.
- W2393866998 title "Study of processing technology on preserved chicken meat mash with ginger flavour" @default.
- W2393866998 hasPublicationYear "2011" @default.
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