Studies on the Fried Cooking of Prepared Frozen Foods

机译：对更准备的冷冻食品进行油炸烹饪的研究

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Sachiko TANABIKI;
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年度 1979
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专利

1. Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems [J] . European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2017,第9期

机译：用不同烹饪系统从冷冻土豆制备的薯类物理化学和感官特征的比较研究
2. The effects of industrial pre-frying and domestic cooking methods on the nutritional compositions and fatty acid profiles of two different frozen breaded foods [J] . Miranda J. M., Martinez B., Perez B., LWT-Food Science & Technology . 2010,第8期

机译：工业预油炸和家庭烹饪方法对两种冷冻面包食品的营养成分和脂肪酸谱的影响
3. Microstructural study of frozen batter-coated squid rings prepared by an innovative process without a pre-frying step [J] . Empar Llorca, Isabel Hernando, Isabel Perez-Munuera, Food Hydrocolloids . 2005,第2期

机译：通过创新方法制备的无面糊涂层鱿鱼鱿鱼圈的显微结构研究
4. Product Optimization of Food from Starches with Addition of Krill Using Extrusion Cooking and Deep-Frying through System Analytical Method [C] . R.Hu, W.Seibel, K.Seiler '94 International Symposium amp; Exhibition on New Approaches in the Production of Food Stuffs and Intermediate Products From Cereal Grains and Oil Seeds 16-19 November 1994 Beijing, China . 1994

机译：通过系统分析方法，通过挤压蒸煮和油炸，添加磷虾和淀粉的淀粉产品的产品优化
5. Identifying the Determinants of Exposure to Cooking-Related Airborne Pollutants, Employee Comfort and Respiratory Symptoms in Mobile Food Units: A Cross-Sectional Study [D] . Vigilant, Maximea Erasmea. 2018

机译：鉴定移动食品单位中烹饪与烹饪空中污染物，员工舒适性和呼吸系统症状的决定因素：横断面研究
6. Bacteriological Survey of the Frozen Prepared Foods Industry [O] . Bernard F. Surkiewicz, Ralph J. Groomes, L. Robert Shelton Jr. 1968

机译：冷冻调理食品行业的细菌学调查
7. Studies on the Relation between Foam Extension of Cooking Oil and Putrefaction of Fried Foods [O] . GOROH KAJIMOTO, KATSUNORI MUKAI 1964

机译：泡沫延伸的烹饪油和油炸食品腐蚀关系的研究

Studies on the Fried Cooking of Prepared Frozen Foods

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