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Physical Properties of Chicken Soup by khangbk24v1x794 is a document available to read on EtoBox.
What is Physical Properties of Chicken Soup about?
This study investigates the chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared using boiling, steaming, and four-stage stewing techniques. Results indicate that stewing yields soups with smaller particle sizes, enhanced stability, higher free amino acid levels, and improved flavor compared to other methods, while boiling increases mineral accumulation. Overall, stewing is recommended for optimal health benefits and sensory quality in soup preparation.
- Author
- khangbk24v1x794
- Language
- EN