Pascal and Francis Bibliographic Databases

Help

Export

Selection :

Permanent link
http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20263086

ANALYSIS OF TEXTURE OF BONELESS, FULLY FRIED BREADED CHICKEN PATTIES AS AFFECTED BY PROCESSING FACTORS

Author
BRANNAN, R. G1
[1] School of Human and Consumer Sciences Ohio University W324 Grover Center, Athens, OH 45701, United States
Source

Journal of food quality. 2008, Vol 31, Num 2, pp 216-231, 16 p ; ref : 1 p

CODEN
JFQUD7
ISSN
0146-9428
Scientific domain
Food science technology
Publisher
Blackwell Publishing, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Keyword (fr)
Analyse texture Pain Poulet Animal à viande Animal élevage Aves Produit cuisson Produit céréalier Vertebrata Volaille
Keyword (en)
Texture analysis Bread Chicken Meat animals Farming animal Aves Bakery product Cereal product Vertebrata Poultry
Keyword (es)
Análisis textura Pan Pollo Animales de carne Animal cría Aves Producto panadería Producto de cereal Vertebrata Ave de corral
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A36 Animal productions / 002A36C Terrestrial animal productions / 002A36C03 Vertebrates

Discipline
Agrifood industries Animal productions
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
20263086

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

Access to the document

Searching the Web