1. Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed. (10th January 2018) Authors: Qi, Jun; Wang, Hu-hu; Zhou, Guang-hong; Xu, Xing-lian; Li, Xiao; Bai, Yun; Yu, Xiao-bo Journal: International journal of food properties Issue: Volume 20(2017)Supplement 3 Page Start: S2579 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed. (31st December 2017) Authors: Qi, Jun; Wang, Hu-hu; Zhou, Guang-hong; Xu, Xing-lian; Li, Xiao; Bai, Yun; Yu, Xiao-bo Journal: International journal of food properties Issue: Volume 20(2017)Supplement 3 Page Start: S2579 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗