COMPARISON OF FLAVOR OF CHICKEN FRIED IN VEGETABLE OIL, CHICKEN FAT OR DUCK FAT

被引：0
|
作者：
PEREIRA, AS [1 ]
PRATT, DE [1 ]
STADELMAN, WJ [1 ]
机构：
[1] PURDUE UNIV,FOOD SCI INST,W LAFAYETTE,IN 47907
来源：
POULTRY SCIENCE | 1975年 / 54卷 / 05期
关键词：
D O I：
暂无
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：1804 / 1804
页数：1
相关论文
共 50 条
  • [1] COMPARISON OF QUALITY OF CHICKEN FRIED IN VEGETABLE OIL, CHICKEN FAT OR DUCK FAT
    PEREIRA, AS
    MIKULSKI, J
    PRATT, DE
    STADELMAN, WJ
    [J]. POULTRY SCIENCE, 1977, 56 (01) : 370 - 373
  • [2] FLAVOR CHEMISTRY OF FRIED CHICKEN
    HO, CT
    CHANG, SS
    [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1985, 62 (04) : 619 - 619
  • [3] 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
  • [4] Porosity of Deep Fat Fried Breaded Chicken Meat
    Jezek, Damir
    Brncic, Mladen
    Brncic, Suzana Rimac
    Karlovic, Sven
    Bosiljkov, Tomislav
    Tripalo, Branko
    Karlovic, Damir
    Sipusic, Jura
    Pukec, Drago
    [J]. FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2009, 47 (04) : 389 - 395
  • [5] EFFECTS OF EDIBLE COATINGS ON DEEP FAT FRIED CHICKEN NUGGETS
    Martelli, M. R.
    Carvalho, R. A.
    Sobral, P. J. A.
    Santos, J. S.
    [J]. ITALIAN JOURNAL OF FOOD SCIENCE, 2007, 19 : 188 - 192
  • [6] STUDIES ON YIELDS OF DEEP-FAT FRIED CHICKEN PARTS
    YANG, CS
    CHEN, TC
    [J]. POULTRY SCIENCE, 1978, 57 (04) : 1172 - 1172
  • [7] Effect of simultaneous application of antioxidants in oil and in chicken on heterocyclic aromatic amine formation in deep-fat fried chicken breast
    Zhao, Tianpei
    Zhang, Chenxia
    Ma, Yuxiang
    Wang, Xuede
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2023, 187
  • [8] Garlic Inulin as a Fat Replacer in Vegetable Fat Incorporated Low-Fat Chicken Sausages
    Jayarathna, Gayathree Nidarshika
    Jayasena, Dinesh Darshaka
    Mudannayake, Deshani Chirajeevi
    [J]. FOOD SCIENCE OF ANIMAL RESOURCES, 2022, 42 (02) : 295 - 312
  • [9] Chicken processing by-product: A source of protein for fat uptake reduction in deep-fried chicken
    Ananey-Obiri, Daniel
    Matthews, Lovie
    Tahergorabi, Reza
    [J]. FOOD HYDROCOLLOIDS, 2020, 101
  • [10] Pore structure characterization of deep-fat-fried chicken meat
    Kassama, LS
    Ngadi, MO
    [J]. JOURNAL OF FOOD ENGINEERING, 2005, 66 (03) : 369 - 375
12345