ACCEPTANCE OF PRECOOKED FROZEN CHICKEN REHEATED BY MICROWAVE ENERGY

被引：3

作者：

SISON, EC ^{[1
]}

DAWSON, LE ^{[1
]}

PAYNE, E ^{[1
]}

机构：

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

来源：

POULTRY SCIENCE | 1973年 / 52卷 / 01期

关键词：

D O I：

10.3382/ps.0520028

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：28 / 34

页数：7

共 20 条

[1] A COMPARISON OF LEGHORN FOWL AND FRYERS FOR PRECOOKED BATTERED FRIED CHICKEN [J].

BAKER, RC ;

DARFLER, J .

POULTRY SCIENCE, 1968, 47 (05) :1590-&

[2] FACTORS AFFECTING FLAVOR OF FROZEN FRIED CHICKEN [J].

BERRY, JG ;

CUNNINGHAM, FE .

POULTRY SCIENCE, 1970, 49 (05) :1236-+

[3]

BRANT AW, 1949, FOOD TECHNOL, V4, P168

[4] EFFECT OF FREEZING AND REHEATING ON SHEAR PRESS VALUES OF PRECOOKED CHICKEN [J].

BUTTS, JN ;

CUNNINGHAM, FE .

POULTRY SCIENCE, 1971, 50 (01) :281-+

[5]

CARLIN AF, 1959, FOOD TECHNOL-CHICAGO, V13, P557

[6] MULTIPLE RANGE AND MULTIPLE F TESTS [J].

DUNCAN, DB .

BIOMETRICS, 1955, 11 (01) :1-42

[7] BREADED FRIED CHICKEN - EFFECTS OF PRECOOKING BATTER COMPOSITION AND TEMPERATURE OF PARTS BEFORE BREADING [J].

HALE, KK ;

GOODWIN, TL .

POULTRY SCIENCE, 1968, 47 (03) :739-&

[8]

HANSON HL, 1959, FOOD TECHNOL-CHICAGO, V13, P221

[9]

May K. N., 1969, Journal of Microwave Power, V4, P54

[10]

MICKELBERRY WC, 1962, FOOD TECHNOL-CHICAGO, V16, P94

← 1 2 →