The Thai Journal of Pharmaceutical Sciences
Abstract
Soup stock is the basic material for cooking various types of food, including Thai food. General practice to prepare Thai soup stock is to gentle boil chicken bone soup stock between 85-95°C for 1-3 hours to get good quality soup stock. Free amino aci..
Publisher
Faculty of Pharmaceutical Sciences, Chulalongkorn University
First Page
110
Last Page
117
Recommended Citation
Chotechuang, Nattida; Lokkhumlue, Matichon; and Deetae, Pawinee
(2018)
"Effect of Temperature and Time on Free amino acid profile in Thai chicken bone soup stock preparation,"
The Thai Journal of Pharmaceutical Sciences: Vol. 42:
Iss.
3, Article 1.
Available at:
https://digital.car.chula.ac.th/tjps/vol42/iss3/1