Tandoori chicken: processing optimized by response surface methodology
- Author
- NAIR, K. K. S; RAO, D. N; NAGIN CHAND; NAIR, R. B; PUTTARAJAPPA, P; AMLA, B. L
Cent. food technological res. inst., Mysore 570 013, India - Source
Journal of food quality. 1995, Vol 18, Num 2, pp 103-117 ; ref : 18 ref
- 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)
- Aliment traditionnel Analyse sensorielle Contrôle microbiologique Contrôle qualité Méthodologie Optimisation Plat cuisiné Préparation culinaire Viande poulet Poulet Tandoori Produit carné
- Keyword (en)
- Traditional food stuff Sensory analysis Microbiological testing Quality control Methodology Optimization Ready to eat meal Home cooking Chicken meat Meat product
- Keyword (es)
- Alimento tradicional Análisis sensorial Control microbiológico Control calidad Metodología Optimización Plato cocinado Preparación culinaria Carne pollo Producto de carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3499909
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
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DOI
10.1111/j.1745-4557.1995.tb00366.x 
https://dx.doi.org/10.1111/j.1745-4557.1995.tb00366.x
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