PROXIMATE ANALYSIS, FREE AMINO ACID, VITAMIN AND MINERAL CONTENT OF MICROWAVE COOKED MEAT-Reference-Cited by-同舟云学术

PROXIMATE ANALYSIS, FREE AMINO ACID, VITAMIN AND MINERAL CONTENT OF MICROWAVE COOKED MEAT

Published:2008-06-28 Issue:4 Volume:41 Page:762-765
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

BALDWIN RUTH E.,KORSCHGEN BERNICE M.,RUSSELL MARY S.,MABESA LINDA

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb00719_41_4.x/fullpdf

Reference13 articles.

1. Determination of the true chloride content of biological fluids and tissues. 1 Analysis by simple, non-isotopic methods;Cotlove;Anal. Chem.,1963

2. New multiple range and multiple F tests;Duncan;Biometrics,1955

3. Food Technology Changes in meat during high frequency heating 1. Nitrogeneous losses;Gat'Ko;Isv. Vysshikh. Uchebn. Zavedenii, Pishchevaya TekhnoL,1965

4. Effect of heating methods on thiamine retention in fresh or frozen prepared foods;Kahn;J. Food Sci.,1970

Cited by 22 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. Effect of high–hydrostatic pressure processing and sous-vide cooking on physicochemical traits of Biceps femoris veal patties;Meat Science;2022-06

2. Effects of High Hydrostatic Pressure Processing on Hen Egg Compounds and Egg Products;Comprehensive Reviews in Food Science and Food Safety;2017-06-20

3. Free aromatic amino acids in egg yolk show antioxidant properties;Food Chemistry;2011-11

4. Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking;Journal of Food Composition and Analysis;2006-06

5. Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking;Journal of Food Composition and Analysis;2006-06