Effects on energy use and quality of top round beef roasts Cooking at variable microwave power levels-Reference-Cited by-同舟云学术

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Effects on energy use and quality of top round beef roasts Cooking at variable microwave power levels

Published:1980-10 Issue:4 Volume:77 Page:455-459
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

DREW FLOWAYNE,SOON RHEE KI,CARPENTER ZERLE L.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference25 articles.

1. The need for voluntary standards;GEORGE;Microwave Energy Applications Newsletter,1978

2. Cooking pork electronically;APGAR;J. Am. Dietet. A.,1959

3. Electronic cookery of top round of beef;MARSHALL;J. Home Econ.,1960

4. Electronic and conventional cookery of lamb roasts;HEADLEY;J. Am. Dietet. A.,1960

5. Microwave and conventional cooking of meat;KYLEN;J. Am. Dietet. A.,1964

Cited by 3 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. Mechanisms of Objectionable Textural Changes by Microwave Reheating of Foods: A Review;Journal of Food Science;2012-01

2. Research Note: Sensory Analysis and Instron Measurements of Variable-Power Microwave-Heated Baking Hen Breasts;Poultry Science;1987-09

3. Comparison of Eight Cooking Treatments for Energy Utilization, Product Yields, and Quality of Roasted Turkey;Poultry Science;1985-10

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