- 1. 研究了传统卤鸡翅各个加工工艺步骤对其颜色的影响。
- The effects of traditional processing technology on color of braised chicken wings were investigated.
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- 2. 香卤鸡蛋的感官品质随腌制时间的增加而提高，腌制时间：24小时。
- The sensory properties improve with the increase of the salt pickled time. The optimum salt pickled time is 24 hour.
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- 3. 香卤鸡蛋的感官品质随腌制时间的增加而提高，腌制时间：24小时。
- The sensory properties improve with the increase of the salt pickled time. The optimum salt pickled time is 24 hour.
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