Hot-boning enhances cook yield of boneless skinless chicken thighs.

导出 LinkOut

翻译打印收藏纠错

第一作者： H,Zhuang

第一单位： USDA, Agricultural Research Service, Russell Research Center, 950 College Station Road, Athens, GA 30604-5677 hong.zhuang@ars.usda.gov.

作者： H,Zhuang ^[1] ; B C,Bowker ^[2] ; R J,Buhr ^[2] ; G Sanchez,Brambila ^[2]

作者单位： USDA, Agricultural Research Service, Russell Research Center, 950 College Station Road, Athens, GA 30604-5677 hong.zhuang@ars.usda.gov. ^[1] USDA, Agricultural Research Service, Russell Research Center, 950 College Station Road, Athens, GA 30604-5677. ^[2]

关键词 chicken thigh color cook yield iliotibialis postmortem deboning time

主题词动物(Animals);鸡(Chickens);烹饪(Cooking);食品处理和加工(Food Handling);热温度(Hot Temperature);肉(Meat);肌, 骨骼(Muscle, Skeletal)

DOI 10.3382/ps.2013-03662

PMID 24879705

发布时间 2020-03-14

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交