Factors Affecting Adhesion of Coating to Poultry Skin: Effects of Various Protein and Gum Sources in the Coating Composition
- 1 July 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (4) , 1010-1011
- https://doi.org/10.1111/j.1365-2621.1981.tb02979.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- PREDICTION OF SENSORY RESPONSE TO TEXTURAL PARAMETERS OF BREADED SHRIMP SHAPES USING INSTRON TEXTURE PROFILE ANALYSISJournal of Food Science, 1977
- Prebrowned Fried ChickenPoultry Science, 1972
- Chicken Skillet-Fried or Roasted With and Without an Edible CoatingPoultry Science, 1971
- Breaded Fried Chicken: Effects of Precooking, Batter Composition, and Temperature of Parts before BreadingPoultry Science, 1968