PREBROWNED FRIED CHICKEN .1. EVALUATION OF COOKING METHODS

被引：15

作者：

BAKER, RC

DARFLER, JM

VADEHRA, DV

机构：

来源：

关键词：

D O I：

10.3382/ps.0511215

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：1215 / &

共 9 条

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[4] MICKELBERRY WC, 1962, FOOD TECHNOL-CHICAGO, V16, P94
[5] 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 - &
[6] EFFECTS OF POLYPHOSPHATES ON WATER UPTAKE, MOISTURE RETENTION, AND COOKING LOSS IN BROILERS
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STADELMAN, WJ
ADAMS, RL
[J]. POULTRY SCIENCE, 1963, 42 (01) : 107 - &
[7] THOMSON JE, 1964, FOOD TECHNOL-CHICAGO, V18, P1805
[8] 1965, OFFICIAL METHODS ANA
[9] 1948, FOOD IND, V20, P1577