1. Nutritive value of American foods;Adams,1975
2. Soybeans vs. textured soy protein as meat extenders;Ali;J. Amer. Dietet. Assoc.,1982
3. Retention of water and fat in cooked patties of beef and of beef extended with textured vegetable protein;Anderson;Food Technol.,1975
4. Quality of foods after cooking in 915 MHz and 2450 MHz microwave appliances using plastic film covers;Armbruster;J. Food Sci.,1975
5. Perspectives on warmed-over flavor;Asghar;Food Technol.,1988