STABILITY AND ACCEPTABILITY OF PHOSPHATE-TREATED AND PRECOOKED CHICKEN PIECES REHEATED WITH MICROWAVE ENERGY

被引：7

作者：

DAWSON, LE ^{[1
]}

SISON, EC ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48823

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02803.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：161 / 164

页数：4

共 8 条

[1] A COMPARISON OF LEGHORN FOWL AND FRYERS FOR PRECOOKED BATTERED FRIED CHICKEN
BAKER, RC
DARFLER, J
[J]. POULTRY SCIENCE, 1968, 47 (05) : 1590 - &
[2] HALE KK, 1968, POULTRY SCI, V47, P139
[3] MICKELBERRY WC, 1962, FOOD TECHNOL-CHICAGO, V16, P94
[4] EFFECT OF METHOD OF COOKERY ON SHRINKAGE MOISTURE + ETHER EXTRACTABLE CONTENT OF BROILER LEGS + THIGHS
MOSTERT, GC
STADELMAN, WJ
[J]. POULTRY SCIENCE, 1964, 43 (04) : 896 - &
[5] SISON EC, IN PRESS
[6] SISON EC, 1971, THESIS MICHIGAN STAT
[7] 1966, FOOD PROCESS MARK, V27, P92
[8] 1965, OFFICIAL METHODS ANA