COOKING LOSSES, TENDERNESS, PALATABILITY, AND THIAMINE AND RIBOFLAVIN CONTENT OF BEEF AS AFFECTED BY ROASTING, PRESSURE SAUCEPAN COOKING, AND BROILING-Reference-Cited by-同舟云学术

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COOKING LOSSES, TENDERNESS, PALATABILITY, AND THIAMINE AND RIBOFLAVIN CONTENT OF BEEF AS AFFECTED BY ROASTING, PRESSURE SAUCEPAN COOKING, AND BROILING

Published:1949-05 Issue:3 Volume:14 Page:221-230
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

CLARK RUTH KEYS,DUYNE FRANCES O.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1949.tb16227.x/fullpdf

Reference17 articles.

1. EFFECT OF EXTREMELY LOW RATES OF HEAT PENETRATION ON TENDERING OF BEEF

Cited by 9 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. Tenderness Studies With Smooth Muscle;Poultry Science;1977-03

2. EFFECT OF DRY AND MOIST HEAT TREATMENTS ON SELECTED BEEF QUALITY FACTORS;Journal of Food Science;1970-05

3. Eating Quality of Chicken Broilers as Influenced by Age and Sex*;Canadian Institute of Food Technology Journal;1969-10

4. Untersuchungen über Nährwertverluste bei der Zubereitung von Speisen mit automatisch arbeitenden Großküchenmaschinen;Zeitschrift für Ernährungswissenschaft;1966-07

5. Preparing Top Round Beef Roasts. Comparison of Methods for Quantity Food Service;Journal of the American Dietetic Association;1966-03

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