EFFECT OF TIME AND TEMPERATURE OF COOKING ON QUALITY OF FREEZE-DEHYDRATED CHICKEN

被引：5

作者：

STONE, EW

MAY, KN

机构：

来源：

关键词：

D O I：

10.3382/ps.0480813

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

[No abstract available]

引用

页码：813 / &

共 19 条

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[13] HISTOLOGICAL EFFECTS OF PROTEOLYTIC ENZYME ADDITION ON FREEZE-DEHYDRATED CHICKEN MEAT
SOSEBEE, ME
MAY, KN
SCHMITTLE, SC
[J]. POULTRY SCIENCE, 1964, 43 (03) : 553 - &
[14] Tannor B, 1943, J AGRIC RES, V66, P0403
[15] TISCHER RG, 1953, FOOD RES, V18, P539
[16] TUOMY J. M., 1963, FOODTECHNOL, V17, P119
[17] TUOMY J. M., 1964, FOOD TECHNOL, V18, P97
[18] WELLS GH, 1962, FOOD TECHNOL-CHICAGO, V16, P137
[19] WIERBICKI E, 1957, FOOD TECHNOL-CHICAGO, V11, P69