Abstract
The differences of emulsion properties between normal colour chicken livers (NCCLs) and discolouration chicken livers (DCCLs) were evaluated. Compared with NCCLs, the L* and b*-value of DCCLs were extremely higher (p
Author supplied keywords
Cite
CITATION STYLE
APA
Xiong, G., Chen, X., Gao, X., Yin, C., Xu, X., & Qi, J. (2020). Comparison on the emulsion properties of normal colour and discolouration fresh chicken liver. Italian Journal of Animal Science, 19(1), 551–559. https://doi.org/10.1080/1828051X.2020.1767000
Register to see more suggestions
Mendeley helps you to discover research relevant for your work.
Already have an account? Sign in
Sign up for free