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Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying
The marinated and battered chicken leg meat and breast meat were pressure fried and their physico-chemical qualities were compared to the conventional fried product (open pan deep fat frying). Shrinkage due to frying process was significantly lesser in case of pressure fried leg meat (PLM) and breas...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer-Verlag
2011
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550924/ https://ncbi.nlm.nih.gov/pubmed/24425918 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0350-z |
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