Development of a High Protein Coating Batter Using Egg Albumen-Reference-Cited by-同舟云学术

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Development of a High Protein Coating Batter Using Egg Albumen

Published:1988-04 Issue:4 Volume:67 Page:557-564
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

BAKER ROBERT C.,SCOTT-KLINE DONNA

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/67/4/557/4380947/poultrysci67-0557.pdf

Reference11 articles.

1. 1980 retail and institutional frozen fish and seafood poundage and estimated dollar value;Quick Frozen Foods,1981

2. Official Methods of Analysis,1980

3. Prebrowned fried chicken: 1;Baker;Evaluation of cooking methods. Poultry Sci.,1972

4. The development of a precooked, frozen, egg-based pizza;Baker;Poultry Sci.,1983

5. A pilot plant study of the effect of four cooking methods on acceptability and yields of prebrowned battered and breaded broiler parts;Baker;Poultry Sci.,1986

Cited by 17 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. Adhesion Phenomena in Coated, Battered, Breaded, and Fried Foods;Adhesion in Foods;2016-11-03

2. Texture design for breaded and battered foods;Food Texture Design and Optimization;2014-04-11

3. Preparation, Storage and Distribution of Coated and Uncoated Chicken Meat Products;International Journal of Food Engineering;2013-05-22

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

5. Battering and Breading: Principles and System Development;Handbook of Poultry Science and Technology;2010-04-14

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