NDLTD Global ETD Search
  • Refine Query
  • Source
  • Publication year
  • to
  • Language
  • 1
  • 1
  • 1
  • 1
  • 1
  • 1
  • 1
  • Tagged with
  • 2
  • 2
  • 2
  • 2
  • 2
  • 2
  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.

Search results

Showing 1 to 2 of 2 (0.043 seconds)

Spelling suggestions: "subject:"cookery (poultry)"" "subject:"cookery (poultrys)""

1

Pore development in meat products during deep-fat frying

Kassama, Lamin Samboujang January 2003 (has links)
The relationships between moisture loss and oil uptake and their effects on porosity, pore size distribution and pore structure during deep-fat frying of chicken breast meat were investigated. Chicken meat samples were deep-fat fried in an industrial fryer. The frying oil temperatures were 170, 180 and 190°C and samples were fried for times ranging from 5 to 900 s.
Deep frying.
Porosity.
Cookery (Poultry)
Cookery (Beef)
2

Pore development in meat products during deep-fat frying

Kassama, Lamin Samboujang January 2003 (has links)
No description available.
Cookery (Poultry)
Deep frying.
Cookery (Beef)
Porosity.

Page generated in 0.0472 seconds