DIFFERENCES AMONG TOP ROUND STEAKS COOKED BY DRY OR MOIST HEAT IN A CONVENTIONAL OR A MICROWAVE OVEN-Reference-Cited by-同舟云学术

DIFFERENCES AMONG TOP ROUND STEAKS COOKED BY DRY OR MOIST HEAT IN A CONVENTIONAL OR A MICROWAVE OVEN

Published:1980-07 Issue:4 Volume:45 Page:777-781
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

MOORE LAURA J.,HARRISON DOROTHY L.,DAYTON A. D.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb07447.x/fullpdf

Reference19 articles.

1. AOAC . 1975 . "Official Methods of Analysis ," 12th ed , p.417 . Assoc. of Official Analytical Chemists, Washington, D.C.

2. R.E. Baldwin, 1977 . Microwave cookery of meats . Proc. 30th Annual Reciprocal Meat Conf. of the Am. Meat Sci. Assoc., p.131 . National Live Stock and Meat Board, Chicago.

3. A Reasearch Note VITAMIN B6IN PORK MUSCLE COOKED IN MICROWAVE AND CONVENTIONAL OVENS

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