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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Veröffentlicht in:	Journal of food science and technology 2013-04, Vol.50 (2), p.284-292
Hauptverfasser:	Das, Rashmi, Pawar, Deepthi P., Modi, Vinod Kumar
Format:	Artikel
Sprache:	eng
Schlagworte:	Chemistry Chemistry and Materials Science Chemistry/Food Science Chickens Consumers Cooking E coli Escherichia coli Flour Food Food Science Industrial research Laboratories Meat Meat products Meat quality Nutrition Original Original Article Poultry Rice Salmonella Shigella Spices Staphylococcus aureus Studies Wheat
Online-Zugang:	Volltext
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