Frying — Effect of coating on crust microstructure, color, and texture of lean meat portions-Reference-Cited by-同舟云学术

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Frying — Effect of coating on crust microstructure, color, and texture of lean meat portions

Published:2013-02 Issue:2 Volume:93 Page:269-274
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Barbut Shai

Funder

Ontario Ministry of Food and Agriculture

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Structure and composition of animal tissue;Aberle,2001

2. 3-D imaging of deep-fat fried chicken nuggets breading coating using x-ray micro-CT;Adedeji;International Journal of Food Engineering,2009

3. The complete guide to coating systems;Anonymous,1995

4. The processor's guide to coating and cooking;Anonymous,1998

5. Biochemical and functional characteristics of myosin from red and white muscles of chicken as influenced by nutritional stress;Asghar;Agricultural Biology and Chemistry,1984

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