Article Versions Notes

Liu S, Wang Y, Shi H, Zhao H, Zhao J, Meng S, Shen S, Li J. The Effects of Different Reheating Methods on the Quality of Pre-Cooked Braised Chicken. Foods. 2025; 14(5):868. https://doi.org/10.3390/foods14050868

Liu, Sihao, Yu Wang, Hewei Shi, Huijuan Zhao, Jiansheng Zhao, Shaohua Meng, Shifeng Shen, and Junguang Li. 2025. "The Effects of Different Reheating Methods on the Quality of Pre-Cooked Braised Chicken" Foods 14, no. 5: 868. https://doi.org/10.3390/foods14050868

Liu, S., Wang, Y., Shi, H., Zhao, H., Zhao, J., Meng, S., Shen, S., & Li, J. (2025). The Effects of Different Reheating Methods on the Quality of Pre-Cooked Braised Chicken. Foods, 14(5), 868. https://doi.org/10.3390/foods14050868