EFFECT OF ADDITION OF POLYPHOSPHATES AND SALT BEFORE AND AFTER COOKING ON QUALITY OF FREEZE-DRIED COOKED CHICKEN

被引：4

作者：

KLOSE, AA

LYON, BG

DAY, WD

机构：

来源：

POULTRY SCIENCE | 1978年 / 57卷 / 06期

关键词：

D O I：

10.3382/ps.0571573

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：1573 / 1578

页数：6

共 8 条

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SELTZER, E .

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SHULTS, GW ;

WIERBICK.E ;

RUSSELL, DR .

JOURNAL OF FOOD SCIENCE, 1972, 37 (06) :860-&

[5]

TAPPEL AL, 1957, FOOD TECHNOL-CHICAGO, V11, P599

[6] CHEMICAL AND SENSORY CHANGES IN FREEZE-DRIED CHICKEN AND PORK DURING HIGH-TEMPERATURE, OXYGEN-FREE STORAGE [J].

TOWNSEND, WE ;

KLOSE, AA ;

LYON, BG .

JOURNAL OF FOOD SCIENCE, 1978, 43 (01) :1-&

[7]

TUOMY JM, 1964, FOOD TECHNOL-CHICAGO, V18, P1959

[8]

1975, OFFICIAL METHODS ANA, P417

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