(1976). Evaluation of a texture profile for cooked chicken breast meat by principal component analysis. Poult. Sci., 55:229-234.FRIJTERS, J. E. R. 1976. Evaluation of a texture profile for cooked chicken breast meat by principal component analysis. Poultry Sci. 55, 229....
(2006)investigated the effect of blanching temperature of whole new potatoes before and after processing at temperatures of 95 and 100°C.Chiavaro et al. (2006)compared the effects of various cooking treatments on selected physicochemical properties of cooked potatoes to evaluate the importance of ...
For the texture analysis, two chicken breasts were chosen in each repetition, which were cut and cooked. Subsequently, four samples of each chicken breast were collected to measure the shear force. The shear force of the control group presented the lowest mean value (18.93kgf), the mean value...
2.Texture Analyzer was used in this study to determine the cooked rice texture characteristicsof different kinds of rice,andstatistical analysis was performed using single factor ANOVA for all data.米饭的质构特性被认为是大米食用品质中最重要的因素,对食品的质构进行评价的最基本的方法是感官评价,但是,评...
Light, fluffy texture when cooked 青云英语翻译 请在下面的文本框内输入文字,然后点击开始翻译按钮进行翻译,如果您看不到结果,请重新翻译! 翻译结果1翻译结果2翻译结果3翻译结果4翻译结果5 翻译结果1复制译文编辑译文朗读译文返回顶部 正在翻译,请等待...
Texture Analyzer was used in this study to determine the cooked ricetexture characteristicsof different kinds of rice,andstatistical analysis was performed using single factor ANOVA for all data. 米饭的质构特性被认为是大米食用品质中最重要的因素,对食品的质构进行评价的最基本的方法是感官评价,但是,评价结...
A Survey of Commercially Available Broilers Marketed as Organic, Free-Range, and Conventional Broilers for Cooked Meat Yields, Meat Composition, and Relati... The objective of this survey was to investigate qualitative and quantitative properties of meat from organic, free-range, and conventional ...
The objective of this study was to evaluate the influence of different ageing times before deboning (deboning time) and ageing times after deboning (holding time) on the quality (sensory attributes and texture) and cooking loss of chicken breast marinated, cooked and frozen using a continuous ...
74. Sandwiches of bread as dry as Weetabix, enclosing a slice of ham with the texture of a piece of old lino! 75. Once cooked, the lentils should have absorbed all of the water and feel soft in texture. 76. This was cut from a piece of linen texture board and then backed with som...
chicken 16 chicken nuggets 1 chickens 3 chief 2 Chief Executive Officer 1 child 45 children 43 children playground 5 chilled 1 chimney 2 China 11 china coffee 1 Chinese 2 chip 1 chips 20 chocolate 37 chocolate bar 19 chocolate cake 4 chocolate chips 16 chocolates...