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...

詳細記述

書誌詳細

第一著者:	Tan, Cheng Huat
フォーマット:	学位論文
言語:	英語 英語
出版事項:	2005
主題:	Sous vide (Cookery)
オンライン･アクセス:	http://psasir.upm.edu.my/id/eprint/141/1/549091_t_fst_2005_39.pdf