QUALITY CHARACTERISTICS OF CONVENIENCE CHICKEN PRODUCTS AS RELATED TO PACKAGING AND STORAGE

被引：18

作者：

ARAFA, AS ^{[1
]}

CHEN, TC ^{[1
]}

机构：

[1] MISSISSIPPI STATE UNIV,DEPT POULTRY SCI,MISSISSIPPI AGR & FORESTRY EXPT STN,STATE COLL,MS 39762

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb01091.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：18 / 22

页数：5

共 22 条

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[5]

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[6]

CHANG PY, 1961, FOOD TECHNOL-CHICAGO, V15, P168

[7] HOT WATER AND MICROWAVE ENERGY FOR PRECOOKING CHICKEN PARTS - EFFECTS ON YIELD AND ORGANOLEPTIC QUALITY [J].

CULOTTA, JT ;

CHEN, TC .

JOURNAL OF FOOD SCIENCE, 1973, 38 (05) :860-863

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

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[9]

HALE KK, 1969, INDIANA POULTRY BLUE

[10]

HANSON HL, 1959, FOOD TECHNOL, V13, P211

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