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Quality of turkey meat cooked from the frozen or defrosted state as affected by braising or pressure cooking

机译：受炖或加压烹饪影响而从冷冻或解冻状态烹饪的火鸡肉的质量

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Call number: LD2668 .T4 1968 I22

机译：电话号码：LD2668 .T4 1968 I22

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作者
Ibbetson Jane Holloway.;
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年度 1968
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1. Identification and quantification of turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics [J] . Cristina Alamprese, Jose Manuel Amigo, Ernestina Casiraghi, Meat Science . 2016,第nova期

机译：FT-NIR光谱和化学计量学在新鲜，冻融和煮熟的碎牛肉中对土耳其肉掺假的鉴定和定量
2. Nutritional Quality, Physical Properties and Lipid Stability of Ready-to-cook Fish Products are Preserved during Frozen Storage and Oven-cooking [J] . Husein Yara, Secci Giulia, Mancini Simone, Journal of aquatic food product technology . 2020,第1a5期

机译：在冷冻储存和烤箱烹饪期间，营养品质，物理性质和准备鱼类产品的物理性质和脂质稳定性保存
3. Utilization of egg white solids to improve the texture and cooking quality of cooked and frozen pasta [J] . Xie Liyang, Nishijima Noriaki, Oda Yoshifumi, LWT-Food Science & Technology . 2020,第期

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4. Effects of different freezing rates on the quality changes in cooked crayfish (Procambarus clarkia) meat during frozen storage (-20°C) [C] . Li Zhao, Jun Chen, Xirong Zhao International Conference on Chemical Engineering and Advanced Materials . 2014

机译：不同冻结率对冷冻储存期间熟龙虾（Procambarus Clarkia）肉类质量变化的影响（-20°C）
5. The use of polyphosphates to maintain yield and quality of whole cooked, cryogenically frozen lobster (Homarus americanus) and the use of sorbitol and tocopherol to maintain quality of whole cooked, cryogenically frozen crab (Cancer irroratus). [D] . Calder, Beth Louise. 2003

机译：使用多磷酸盐来维持整个熟的，低温冷冻的龙虾（美洲大螯虾）的产量和质量，并使用山梨糖醇和生育酚来维持整个熟的，低温冷冻的蟹（抗癌螃蟹）的质量。
6. Effects of citric acid cucumis powder and pressure cooking on quality attributes of goat meat curry [O] . Raj Narayan, S. K. Mendiratta, B. G. Mane 2015

机译：柠檬酸黄瓜粉和常压蒸煮对山羊肉咖喱品质特性的影响
7. Validation of the Quality and Microbiological Risk of Meat Cooked with the Vacuum-pack Cooking Method (sous-vide) [O] . Naomi ISHIWATARI, Mika FUKUOKA, Akihiro TAMEGO, 2013

机译：用真空包装烹饪方法烹饪肉类质量和微生物风险（ Sous-Vids ）
8. Cooked, Boneless Turkey Rolls: The Effect of Ground Skin and Frozen Storage on Quality and Acceptance. [R] . Culler, R. D., Drake, S. R. 1975

机译：煮熟的无骨土耳其卷：地面皮肤和冷冻储存对质量和接受度的影响。

Quality of turkey meat cooked from the frozen or defrosted state as affected by braising or pressure cooking

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