EVALUATION OF DEEP-FAT FRIED TURKEY FILLETS AND PATTIES

被引：0
|
作者：
STROPPELHOLL, KJ
JANKY, DM
ARAFA, AS
KOBURGER, JA
机构：
[1] UNIV FLORIDA,DEPT POULTRY SCI,GAINESVILLE,FL 32611
[2] UNIV FLORIDA,DEPT FOOD SCI & HUMAN NUTR,GAINESVILLE,FL 32611
来源：
POULTRY SCIENCE | 1981年 / 60卷 / 07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：1740 / 1741
页数：2
相关论文
共 50 条
  • [1] QUALITY EVALUATION OF DEEP-FAT FRIED PEAS
    SATHIRASWASTI, W
    SALUNKHE, DK
    FOOD TECHNOLOGY, 1958, 12 (07) : 351 - 355
  • [2] EVALUATION OF MUTAGENIC ACTIVITY OF DEEP-FAT FRIED FOODS
    HAGEMAN, G
    HERMANS, R
    KLEINJANS, J
    PHARMACEUTISCH WEEKBLAD-SCIENTIFIC EDITION, 1987, 9 (06) : 353 - 353
  • [3] Quality evaluation of deep-fat fried onion rings
    Ling, DU
    Gennadios, A
    Hanna, MA
    Cuppett, SL
    JOURNAL OF FOOD QUALITY, 1998, 21 (02) : 95 - 105
  • [4] FLAVOR CHEMISTRY OF DEEP-FAT FRIED FOODS
    HO, CT
    CHANG, SS
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1985, 189 (APR-): : 64 - AGFD
  • [5] Mechanism and reduction of fat uptake in deep-fat fried foods
    Mellema, M
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2003, 14 (09) : 364 - 373
  • [6] Properties and stability of deep-fat fried chickpea products
    Bozdemir, S.
    Guneser, O.
    Yilmaz, E.
    GRASAS Y ACEITES, 2015, 66 (01)
  • [7] STUDIES ON YIELDS OF DEEP-FAT FRIED CHICKEN PARTS
    YANG, CS
    CHEN, TC
    POULTRY SCIENCE, 1978, 57 (04) : 1172 - 1172
  • [8] A METHOD FOR LOCALIZING FAT DISTRIBUTION IN DEEP-FAT FRIED POTATO PRODUCTS
    KELLER, C
    ESCHER, F
    SOLMS, J
    LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1986, 19 (04): : 346 - 348
  • [9] Evaluation of Fat Uptake of Polysaccharide Coatings on Deep-Fat Fried Potato Chips by Confocal Laser Scanning Microscopy
    Archana, Ganesan
    Babu, Packirisamy Azhagu Saravana
    Sudharsan, Kasirajan
    Sabina, Kalleary
    Raja, Ramachandran Palpandi
    Sivarajan, Meenakshisundaram
    Sukumar, Muthusamy
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2016, 19 (07) : 1583 - 1592
  • [10] Effective water diffusivity in deep-fat fried restructured potato product
    Pinthus, EJ
    Singh, RP
    Rubnov, M
    Saguy, IS
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1997, 32 (03): : 235 - 240
12345