FACTORS AFFECTING ADHESION OF COATING TO POULTRY SKIN - EFFECT OF AGE, METHOD OF CHILLING, AND SCALD TEMPERATURE ON POULTRY SKIN ULTRASTRUCTURE

被引：19

作者：

SUDERMAN, DR

CUNNINGHAM, FE

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb04071.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：444 / 449

页数：6

共 28 条

[1] EFFECT OF SKIN CONTENT ON SOME PROPERTIES OF POULTRY MEAT LOAVES [J].

ACTON, JC ;

DICK, RL .

POULTRY SCIENCE, 1978, 57 (05) :1255-1259

[2] PREBROWNED FRIED CHICKEN .1. EVALUATION OF COOKING METHODS [J].

BAKER, RC ;

DARFLER, JM ;

VADEHRA, DV .

POULTRY SCIENCE, 1972, 51 (04) :1215-&

[3] PREBROWNED FRIED CHICKEN .2. EVALUATION OF PREDUST MATERIALS [J].

BAKER, RC ;

VADEHRA, DV ;

DARFLER, JM .

POULTRY SCIENCE, 1972, 51 (04) :1220-&

[4] EFFECT OF LEVEL OF SKIN ON QUALITY OF CHICKEN FRANKFURTERS [J].

BAKER, RC ;

DARFLER, JM ;

BOURNE, MC .

POULTRY SCIENCE, 1968, 47 (06) :1989-&

[5]

CHEN TC, 1974, POULTRY SCI, V53, P1634

[6] QUALITY OF BROILER CARCASSES AS AFFECTED BY HOT WATER TREATMENTS [J].

COX, NA ;

MERCURI, AJ ;

THOMSON, JE ;

GREGORY, DW .

POULTRY SCIENCE, 1974, 53 (04) :1566-1571

[7] CHICKEN SKIN AS A SNACK [J].

GOODE, H ;

COOPER, JB .

POULTRY SCIENCE, 1976, 55 (03) :1127-1129

[8]

GRAF RL, 1953, POULT P MARK, V59, P12

[9] BREADED FRIED CHICKEN - EFFECTS OF PRECOOKING BATTER COMPOSITION AND TEMPERATURE OF PARTS BEFORE BREADING [J].

HALE, KK ;

GOODWIN, TL .

POULTRY SCIENCE, 1968, 47 (03) :739-&

[10]

HALE KK, 1976, POULTRY SCI, V55, P1798, DOI 10.3382/ps.0551798

← 1 2 3 →