A PILOT-PLANT STUDY OF THE EFFECT OF 4 COOKING METHODS ON ACCEPTABILITY AND YIELDS OF PREBROWNED BATTERED AND BREADED BROILER PARTS

被引：7

作者：

BAKER, RC

SCOTTKLINE, D

HUTCHISON, J

GOODMAN, A

CHARVAT, J

机构：

[1] NEWLY WEDS FOODS INC, CHICAGO, IL 60639 USA

[2] SAM STEIN ASSOCIATES INC, SANDUSKY, OH 44870 USA

来源：

POULTRY SCIENCE | 1986年 / 65卷 / 07期

关键词：

D O I：

10.3382/ps.0651322

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：1322 / 1332

页数：11

共 14 条

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[2]

BAKER RC, 1972, PREBROWNED FRIED CHI, V2

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[4]

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[6] EFFECTS OF COOKING METHODS AND BROWNING TEMPERATURES ON YIELDS OF POULTRY PARTS [J].

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GOODWIN, TL .

POULTRY SCIENCE, 1974, 53 (04) :1391-1398

[7]

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

[8] EFFECT OF METHOD OF COOKERY ON SHRINKAGE MOISTURE + ETHER EXTRACTABLE CONTENT OF BROILER LEGS + THIGHS [J].

MOSTERT, GC ;

STADELMAN, WJ .

POULTRY SCIENCE, 1964, 43 (04) :896-&

[9] EFFECTS OF POLYPHOSPHATES ON WATER UPTAKE, MOISTURE RETENTION, AND COOKING LOSS IN BROILERS [J].

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ADAMS, RL .

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[10]

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