CUTTING METHODS AFFECT FRIED CHICKEN FLAVOR AND TENDERNESS

被引：1

作者：

STADELMAN, WJ ^{[1
]}

PRATT, DE ^{[1
]}

机构：

[1] PURDUE UNIV,INST FOOD SCI,W LAFAYETTE,IN 47907

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb01244.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：172 / 173

页数：2

共 50 条

[1] FLAVOR CHEMISTRY OF FRIED CHICKEN
HO, CT
CHANG, SS
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1985, 62 (04) : 619 - 619
[2] FLAVOR CHEMISTRY OF FRIED CHICKEN
HO, CT
TANG, J
JIN, QZ
SHEN, GH
CHANG, SS
[J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1983, 186 (AUG): : 190 - AGFD
[3] FLAVOR DETERIORATION - VOLATILES AND OXIDATIVE FLAVOR DETERIORATION IN FRIED CHICKEN
NONAKA, M
PIPPEN, EL
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1966, 14 (01) : 2 - &
[4] FACTORS AFFECTING FLAVOR OF FROZEN FRIED CHICKEN
BERRY, JG
CUNNINGHAM, FE
[J]. POULTRY SCIENCE, 1970, 49 (05) : 1236 - +
[5] EFFECT OF DRY-CHILLING ON FLAVOR OF FRIED CHICKEN
HALE, KK
STADELMAN, WJ
BRAMBLETT, VD
[J]. POULTRY SCIENCE, 1973, 52 (01) : 253 - 262
[6] FACTORS AFFECTING FLAVOR AND COMPOSITION OF FROZEN FRIED CHICKEN
BERRY, JG
[J]. POULTRY SCIENCE, 1970, 49 (05) : 1367 - &
[7] COMPARISON OF FLAVOR OF CHICKEN FRIED IN VEGETABLE OIL, CHICKEN FAT OR DUCK FAT
PEREIRA, AS
PRATT, DE
STADELMAN, WJ
[J]. POULTRY SCIENCE, 1975, 54 (05) : 1804 - 1804
[8] INFLUENCE OF DIFFERENT SOURCES OF CHARCOAL ON FLAVOR AND TENDERNESS OF CHICKEN BREASTS
GOODWIN, TL
LEWIS, PK
HALE, KK
[J]. POULTRY SCIENCE, 1966, 45 (05) : 1087 - &
[9] EFFECTS OF DIFFERENT COOKING OILS ON FLAVOR AND COLOR OF FRIED CHICKEN BREADING MATERIAL
LANDES, DR
BLACKSHEAR, CD
[J]. POULTRY SCIENCE, 1971, 50 (03) : 894 - +
[10] EFFECTS OF DIFFERENT COOKING METHODS ON BREADED FRIED CHICKEN
HALE, KK
GOODWIN, TL
[J]. POULTRY SCIENCE, 1967, 46 (05) : 1267 - &

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