THE EFFECT OF FRYER TEMPERATURE AND RAW WEIGHT ON YIELD AND COMPOSITION OF DEEP-FAT FRIED CHICKEN THIGHS

被引：1

作者：

LANE, RH ^{[1
]}

NGUYEN, H ^{[1
]}

JONES, SW ^{[1
]}

MIDKIFF, VC ^{[1
]}

机构：

[1] UNIV KENTUCKY,DEPT NUTR & FOOD SCI,LEXINGTON,KY 40546

来源：

POULTRY SCIENCE | 1982年 / 61卷 / 02期

关键词：

D O I：

10.3382/ps.0610294

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：294 / 299

页数：6

共 10 条

[1]

[Anonymous], 1975, OFFICIAL METHODS ANA

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[4] THE INFLUENCE OF FRYER TEMPERATURE AND RAW WEIGHT ON FRY TIME OF DEEP-FAT FRIED CHICKEN THIGHS [J].

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[5] CORRELATION OF MINIMUM SENSORY DONENESS WITH INTERNAL TEMPERATURE OF DEEP FAT FRIED CHICKEN THIGHS [J].

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

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[9]

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[10] YIELDS OF DEEP-FAT FRIED CHICKEN PARTS AS AFFECTED BY PREPARATION, FRYING CONDITIONS AND SHORTENING [J].

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JOURNAL OF FOOD SCIENCE, 1979, 44 (04) :1074-&

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