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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PAYNE, E .

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[17]

STEEL R. G. D., 1960, PRINCIPLES PROCEDURE

[18] EFFECT OF TIME AND TEMPERATURE OF COOKING ON QUALITY OF FREEZE-DEHYDRATED CHICKEN [J].

STONE, EW ;

MAY, KN .

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[19] A DISTILLATION METHOD FOR THE QUANTITATIVE DETERMINATION OF MALONALDEHYDE IN RANCID FOODS [J].

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[20]

TARLADGIS BG, 1960, J AM OIL CHEM SOC, V37, P403

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