HOT WATER AND MICROWAVE ENERGY FOR PRECOOKING CHICKEN PARTS - EFFECTS ON YIELD AND ORGANOLEPTIC QUALITY

被引：6

作者：

CULOTTA, JT ^{[1
]}

CHEN, TC ^{[1
]}

机构：

[1] MISSISSIPPI STATE UNIV,DEPT POULTRY SCI,MISSISSIPPI STATE,MI 39762

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02093.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：860 / 863

页数：4

共 15 条

[1] A COMPARISON OF LEGHORN FOWL AND FRYERS FOR PRECOOKED BATTERED FRIED CHICKEN
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DARFLER, J
[J]. POULTRY SCIENCE, 1968, 47 (05) : 1590 - &
[2] CASH DB, 1968, FOOD TECHNOL-CHICAGO, V22, P1477
[3] CIPRA JE, 1971, J AM DIET ASSOC, V58, P38
[4] MULTIPLE RANGE AND MULTIPLE F TESTS
DUNCAN, DB
[J]. BIOMETRICS, 1955, 11 (01) : 1 - 42
[5] PALATABILITY + DONENESS OF RIGHT + LEFT SIDES OF TURKEYS ROASTED TO SELECTED END POINT TEMPERATURES
GOERTZ, GE
WATSON, MA
[J]. POULTRY SCIENCE, 1964, 43 (04) : 812 - &
[6] EFFECT OF FREEZING, METHOD OF COOKING, AND STORAGE TIME ON TENDERNESS OF PRE-COOKED AND RAW TURKEY MEAT
GOODWIN, TL
STADELMAN, WJ
MICKELBERRY, WC
[J]. POULTRY SCIENCE, 1962, 41 (04) : 1268 - &
[7] KYLEN AM, 1964, J AM DIET ASSOC, V45, P139
[8] MAY KN, 1962, FOOD TECHNOL-CHICAGO, V16, P72
[9] MICKELBERRY WC, 1960, POULTRY SCI, V39, P1275
[10] MONK JA, 1964, FOOD TECHNOL-CHICAGO, V18, P226