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| Preparation of A Beer Poultry Product |
| Li Jianguo;Xie Wenfeng;Yu Changqing |
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Abstract A frozen poultry product with rich nutrition and a unique flavor was developed.The product was made with commercial chicken or duck.The raw material was pickled in beer, and tenderizing and anti oxidation technologies, a good formula and an appropriate process were applied.
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| [1] |
GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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1999, Vol. 13 
