ENERGY REQUIREMENTS FOR COOKING BEEF RIB ROASTS-Reference-Cited by-同舟云学术

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ENERGY REQUIREMENTS FOR COOKING BEEF RIB ROASTS

Published:1980-07 Issue:4 Volume:45 Page:1054-1055
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

KORSCHGEN BERNICE M.,BERNEKING JAMES M.,BALDWIN RUTH E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb07511.x/fullpdf

Reference9 articles.

1. COMPARISON OF SENSITIVITY OF MICROWAVE AND CONVENTIONAL METHODS FOR MEAT COOKERY

2. D.A. Copson, 1975 . "Microwave Heating ," p.441 . The Avi Publishing Co. Inc., Westport. Conn.

Cited by 8 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. Turbot Fillet Sections Cooked by Microwave and Conventional Heating Methods: Objective and Sensory Evaluation;Journal of Food Science;2006-08-25

2. ENERGY CONSUMPTION DURING MICROWAVE REHEATING OF TURKEY ROLL SLICES1,2;Foodservice Research International;1988-02

3. Quality Characteristics, Cholesterol, and Sodium Content of Turkey as Affected by Conventional, Convection, and Microwave Heating;Poultry Science;1986-05

4. COOKING TIMES, COOKING LOSSES AND ENERGY USED FOR COOKING LAMB ROASTS;Journal of Food Quality;1985-12

5. Current and future foodservice applications of microwave cooking/reheating;Journal of the American Dietetic Association;1985-08

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