Yields, Color, Moisture and Microbial Contents of Chicken Patties as Affected by Frying and Internal Temperatures-Reference-Cited by-同舟云学术

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Yields, Color, Moisture and Microbial Contents of Chicken Patties as Affected by Frying and Internal Temperatures

Published:1987-09 Issue:5 Volume:52 Page:1183-1185
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Yl Y. H.,CHEN T. C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb14039.x/fullpdf

Reference23 articles.

1. EFFECT OF HEAT PROCESSING ON EXTRACTABILITY OF SALT-SOLUBLE PROTEIN, TISSUE BINDING STRENGTH AND COOKING LOSS IN POULTRY MEAT LOAVES

2. QUALITY CHARACTERISTICS OF BROILED AND ROASTED BEEF STEAKS

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets;Meat Science;2013-11

2. Quality Characteristics of Pork Ham Containing Different Amounts of Black Garlic Extracts;Korean Journal of Food Preservation;2011-06-30

3. Functionality of Hydrocolloids in Batter Coating Systems;Batters and Breadings in Food Processing;2011

4. Changes of Lectin Activity of Kidney Beans by floating and Fermentation;Journal of the Korean Society of Food Science and Nutrition;2002-02-01

5. Effects of Dietary Astragalus membranaceus, Ginseng and Onion Complex on Growth Performance and Carcass Characteristics in Finishing Pigs;Journal of the Korean Society of Food Science and Nutrition;2002-02-01

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