Heat processing menu items with rotating hot air versus deep fat frying-Reference-Cited by-同舟云学术

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Heat processing menu items with rotating hot air versus deep fat frying

Published:1985-01 Issue:3 Volume:4 Page:115-121
ISSN:0278-4319
Container-title:International Journal of Hospitality Management
language:en
Short-container-title:International Journal of Hospitality Management

Author:

Unklesbay Nan,Unklesbay Kenneth,Dawson Kari R.

Publisher

Elsevier BV

Subject

Strategy and Management,Tourism, Leisure and Hospitality Management

Reference12 articles.

1. Food cost index;Restaurants & Institutions,1984

2. Moisture—Official final action. 1. Drying in vacuo at 95–100°F;AOAC,1980

3. A crude fat on ether extract-indirect method—Official final action;AOAC,1980

4. A crude fat on ether extract-indirect method—Official final action;AOAC,1980

5. Effects of four cooking methods on the proximate, mineral and fatty acid composition of fish fillets;Gall;Journal of Food Science,1983

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. EFFECTS OF ALTERNATE FOODSERVICE HEAT PROCESSING METHODS ON THERMOPHYSICAL PROPERTIES OF RESTRUCTURED BEEF PRODUCTS1,2;Foodservice Research International;1992-12

2. THE EFFECTS OF ROTATING HOT AIR AND CHARBROILING ON BEEF SHORTLOIN STEAKS1,2;Foodservice Research International;1988-12

3. THE EFFECTS OF HEAT PROCESSING METHODS ON LAMB LOIN CHOPS1,2;Foodservice Research International;1988-12

4. THE EFFECT OF ALTERNATE HEAT PROCESSING METHODS ON PROCESS VARIABLES AND QUALITY OF PORK LOIN CHOPS1,2;Foodservice Research International;1988-05

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