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Development of Samgyetang Broth from Air-dried and Oven-roasted Chicken Feet

机译：SamgyeTang Brooth从风干和烤箱烤鸡脚的发展

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Juntae Kim; Dicky Tri Utama; Hae Seong Jeong; Barido Farouq Heidar; Aera Jang; Jae In Pak; Yeong Jong Kim; Sung Ki Lee;
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1. Development of Samgyetang Broth from Air-dried and Oven-roasted Chicken Feet [J] . Juntae Kim, Dicky Tri Utarna, Hae Seong Jeong Korean Journal of Poultry Science . 2019,第3期

机译：SamgyeTang Brooth从风干和烤箱烤鸡脚的发展
2. Development of a selective enrichment broth supplemented with bacteriological charcoal and a high concentration of polymyxin B for the detection of Campylobacter jejuni and Campylobacter coli in chicken carcass rinses. [J] . Jung-Whan Chon, Hyunsook Kim, Jin-Hyeok Yim, International Journal of Food Microbiology . 2013,第3期

机译：研发出一种选择性富集肉汤，该肉汤中添加了细菌炭和高浓度的多粘菌素B，用于检测鸡car体冲洗液中的空肠弯曲菌和大肠杆菌弯曲菌。
3. Use of blood-free enrichment broth in the development of a rapid protocol to detect Campylobacter in twenty-five grams of chicken meat. [J] . Hayashi M, Kubota-Hayashi S, Natori T, International Journal of Food Microbiology . 2013,第1期

机译：在开发快速协议以检测25克鸡肉中弯曲杆菌的过程中使用无血浓缩肉汤。
4. A strain of Chlorella sp. was used for chicken manure fermentation broth treatment and bio-crude oil feedstock production [C] . Zhang Tingting, Lu Haifeng, Dong Taili International Conference on Energy and Environmental Protection . 2014

机译：小球藻sp菌株。用于鸡粪发酵肉汤治疗和生物原油原料生产
5. Characterization of the regulation of Msx2 expression during limb development: Studies using transgenic mice and polydactylous chicken mutants, and cultured chicken limb cells. [D] . Cheng, Hsu-Chen. 2002

机译：肢体发育过程中Msx2表达调控的特征：使用转基因小鼠和多指鸡突变体以及培养的鸡肢细胞进行的研究。
6. Effect of Sucrose Stearate on the Sensory-Related Quality of the Broth and Porridge of Ready-To-Eat Ginseng Chicken Soup Samgyetang [O] . Endy Triyannanto, Keun Taik Lee 2017

机译：硬脂酸蔗糖对即食人参鸡汤三gy汤汤和粥感官品质的影响
7. Studies on Development of a Chicken Feet-bone Remover (I) - Analysis of design factor with Chicken Feet-bone Remover - [O] . Jeong-Taeg Lee, Tae-Han Kim 2011

机译：鸡脚骨去除剂（i）的发展研究 - 鸡脚骨去除剂的设计因素分析 -

Development of Samgyetang Broth from Air-dried and Oven-roasted Chicken Feet

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