FLAVOR CHEMISTRY OF FRIED CHICKEN

被引：0
|
作者：
HO, CT [1 ]
TANG, J [1 ]
JIN, QZ [1 ]
SHEN, GH [1 ]
CHANG, SS [1 ]
机构：
[1] COOK COLL,NEW JERSEY AGR EXPT STN,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1983年 / 186卷 / AUG期
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
引用
收藏
页码：190 / AGFD
相关论文
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 DETERIORATION - VOLATILES AND OXIDATIVE FLAVOR DETERIORATION IN FRIED CHICKEN
    NONAKA, M
    PIPPEN, EL
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1966, 14 (01) : 2 - &
  • [3] FACTORS AFFECTING FLAVOR OF FROZEN FRIED CHICKEN
    BERRY, JG
    CUNNINGHAM, FE
    [J]. POULTRY SCIENCE, 1970, 49 (05) : 1236 - +
  • [4] FLAVOR CHEMISTRY OF FRENCH FRIED POTATOES
    CARLIN, JT
    HO, CT
    CHENG, SS
    [J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1984, 188 (AUG): : 10 - AGFD
  • [5] CUTTING METHODS AFFECT FRIED CHICKEN FLAVOR AND TENDERNESS
    STADELMAN, WJ
    PRATT, DE
    [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (01) : 172 - 173
  • [6] EFFECT OF DRY-CHILLING ON FLAVOR OF FRIED CHICKEN
    HALE, KK
    STADELMAN, WJ
    BRAMBLETT, VD
    [J]. POULTRY SCIENCE, 1973, 52 (01) : 253 - 262
  • [7] FACTORS AFFECTING FLAVOR AND COMPOSITION OF FROZEN FRIED CHICKEN
    BERRY, JG
    [J]. POULTRY SCIENCE, 1970, 49 (05) : 1367 - &
  • [8] 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
  • [9] FLAVOR CHEMISTRY OF DEEP-FAT FRIED FOODS
    HO, CT
    CHANG, SS
    [J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1985, 189 (APR-): : 64 - AGFD
  • [10] 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 - +
12345