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...
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| Format: | Thesis |
| Language: | English English |
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2005
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| Online Access: | http://psasir.upm.edu.my/id/eprint/141/ http://psasir.upm.edu.my/id/eprint/141/1/549091_t_fst_2005_39.pdf |