PRECOOKED CHICKEN - EFFECT OF COOKING METHODS AND BATTER FORMULA ON YIELDS AND OF STORAGE CONDITIONS ON 2-THIOBARBITURIC ACID VALUES

被引：5

作者：

WEBB, JE

GOODWIN, TL

机构：

来源：

关键词：

D O I：

10.1080/00071667008415804

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：171 / &

共 8 条

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[2] ELGHARBOWI MI, 1964, THESIS MICHIGAN STAT
[3] HANSON HL, 1959, FOOD TECHNOL-CHICAGO, V13, P221
[4] The body fats of the hen.
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Jones, EC
Rhead, AJ
[J]. BIOCHEMICAL JOURNAL, 1934, 28 : 786 - 795
[5] MARION WW, 1964, FD RES, V29, P530
[6] STEEL R. G. D., 1960, PRINCIPLES PROCEDURE
[7] A DISTILLATION METHOD FOR THE QUANTITATIVE DETERMINATION OF MALONALDEHYDE IN RANCID FOODS
TARLADGIS, BG
WATTS, BM
YOUNATHAN, MT
DUGAN, L
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1960, 37 (01) : 44 - 48
[8] WIDMER C, 1950, ARCH BIOCHEM, V25, P1