THE INFLUENCE OF FRYER TEMPERATURE AND RAW WEIGHT ON FRY TIME OF DEEP-FAT FRIED CHICKEN THIGHS

被引：3

|

作者：

LANE, RH ^{[1
]}

MUIR, WM ^{[1
]}

MULLINS, SG ^{[1
]}

机构：

[1] UNIV KENTUCKY,DEPT ANIM SCI,LEXINGTON,KY 40506

来源：

POULTRY SCIENCE | 1980年 / 59卷 / 11期

关键词：

D O I：

10.3382/ps.0592467

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

收藏

页码：2467 / 2469

页数：3

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