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- W2362302485 abstract "An all factor test was designed to study the influence of pot-roast time and temperature on the quality of pot-roast drumstick,the variance analysis and range analysis were chosen as analysis method,taking the loss rate of total protein,fat and soluble protein as indexes,and texture quality was chosen as index to evaluate the influence of drying temperature on the quality of pot-roast drumstick.The result showed that: within the range of experiment,there was no obvious difference between pot-roast time,temperature and the loss rate of total protein,fat and soluble protein of pot-roast drumstick.With the increase of drying time,the hardness and springiness of pot-roast drumstick increased,but the cohesiveness increased at first and then decreased." @default.
- W2362302485 created "2016-06-24" @default.
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- W2362302485 date "2010-01-01" @default.
- W2362302485 modified "2023-09-26" @default.
- W2362302485 title "Nutrition and quality change during pot-roast drumstick processing" @default.
- W2362302485 hasPublicationYear "2010" @default.
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