Preparation of Sous Vide Chicken Rice and Chicken Keel
Time-temperature profiles and process time for sous vide chicken rice and chicken keels were obtained through heat penetration test. For 5 D processed chicken rice,the process time obtained by using General Method at 65,70,75,80 and 85ºC were 58.8min,34min, 23.5min, 18min and 14min. For 13 D proces...
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 語言: | 英语 英语 |
| 出版: |
2005
|
| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/141/1/549091_t_fst_2005_39.pdf |