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Electronic and Conventional Cookery of Lamb Roasts . Cooking Losses and Palatability

  • Published:1960-04 Issue:4 Volume:36 Page:337-340
  • ISSN:0002-8223
  • Container-title:Journal of the American Dietetic Association
  • language:en
  • Short-container-title:Journal of the American Dietetic Association

Author:

Headley Marjorie E.,Jacobson Marion

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference5 articles.

1. Electronic cookery of top round of beef;Marshall;J. Home Econ.,1960

2. Application of electronic cooking to large-scale feeding;Bollman;J. Am. Dietet. A.,1948

3. Effect of electronic cooking on nutritive value of foods;Thomas;J. Am. Dietet. A.,1949

4. A comparative study of tenderness determination by sensory panel and by shear strength measurements;Deatherage;Food Tech.,1952

5. Effect of thawing and cooking methods on palatability and nutritive value of frozen ground meat. 1. Pork;Causey;Food Research,1950

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