MOISTURE LEVELS IN FROZEN POULTRY AS RELATED TO THAWING LOSSES, COOKING LOSSES, AND PALATABILITY .1. CHICKEN BROILERS

被引：13

作者：

FRONING, GW

SWANSON, MH

BENSON, HN

机构：

来源：

关键词：

D O I：

10.3382/ps.0390373

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：373 / 377

页数：5

共 6 条

[1]

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HURLEY, WC ;

KAHLENBERG, OJ ;

FUNK, EM ;

MAHARG, LG ;

WEBB, NL .

[3]

ORR H. L., 1953, AMER EGG AND POULTRY REV, V15, P20

[4] EFFECTS OF ICE WATER CHILLING ON FLAVOR OF CHICKEN [J].

PIPPEN, EL ;

KLOSE, AA .

[5]

SPENCER JV, 1956, FOOD TECHNOL, V10, P11

TARVER, FR ;

MCGHEE, GC ;

GOFF, OE .