瓦罐鸡汤
瓦罐鸡汤-
瓦罐鸡汤品质在加热过程中的变化研究。
Studies on forming process of Crock Chicken Soup .
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瓦罐鸡汤较其他鸡汤有较丰富的鲜味物质和较好的感官滋味。
Pottery jar chicken soup had significant higher glutamic acid and gave better flavor .
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高压加热鸡汤和瓦罐鸡汤挥发性风味物质研究。
Studies on volatile substances in Crock Chicken Soup and high-pressure heated potted chicken soup .
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瓦罐鸡汤特征滋味成分研究及工艺条件对其品质的影响
Study on the Main Taste of the Crock Chicken Soup and Processing Technology Effects on Its Quality