Effect of Chinese Leek Extracts on the Quality of Sauce Stewed Pigeon Meat
In order to investigate the effect of Chinese leek extracts on the quality of sauce stewed pigeon meat, three kinds of Chinese leeks ('Pingfeng 22' 'Pingfeng 8' and 'Hangyan 998') were used to prepare extract, and different concentrations (0, 0.5%, 1.0%, 1.5%, 2.0%) of...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050383 |
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