YIELDS OF DEEP-FAT FRIED CHICKEN PARTS AS AFFECTED BY PREPARATION, FRYING CONDITIONS AND SHORTENING

被引：16

作者：

YANG, CS ^{[1
]}

CHEN, TC ^{[1
]}

机构：

[1] MISSISSIPPI STATE UNIV,MISSISSIPPI AGR & FORESTRY EXPT STN,DEPT POULTRY SCI,STATE COLL,MS 39762

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb03450.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1074 / &

共 50 条

[1] STUDIES ON YIELDS OF DEEP-FAT FRIED CHICKEN PARTS
YANG, CS
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[J]. POULTRY SCIENCE, 1978, 57 (04) : 1172 - 1172
[2] EFFECTS OF FRYING SHORTENING QUALITY, HOLDING CONDITIONS, AND REHEATING ON SELECTED FLAVOR VOLATILES OF DEEP-FAT FRIED CHICKEN PARTS
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[J]. POULTRY SCIENCE, 1986, 65 (11) : 2043 - 2050
[3] EFFECTS OF COATING PREPARATION METHODS ON YIELDS AND COMPOSITIONS OF DEEP-FAT FRIED CHICKEN PARTS
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[J]. POULTRY SCIENCE, 1986, 65 (02) : 307 - 313
[4] STUDIES ON THE MARINATING OF CHICKEN PARTS FOR DEEP-FAT FRYING
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[10] AN ENGINEERING PERSPECTIVE ON DEEP-FAT FRYING OF BREADED CHICKEN PIECES
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