Research Note: Sensory Analysis and Instron Measurements of Variable-Power Microwave-Heated Baking Hen Breasts
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/66/9/1548/4440060/poultrysci66-1548.pdf
Reference9 articles.
1. Cooking at variable microwave power levels;Drew;J. Am. Diet. Assoc.,1980
2. Comparison of eight cooking treatments for energy utilization, product yields, and quality of roast turkey;Ehrcke;Poultry Sci.,1985
3. Effects of microwave cooking rate on palatability of pork loin chops;Hines;J. Anim. Sci.,1980
4. Quality factors in beef, pork and lamb cooked in microwaves;Korschgen;J. Am. Diet. Assoc.,1976
5. Differences among top round steaks cooked by dry or moist heat in a conventional or microwave oven;Moore;J. Food Sci.,1980
Cited by 13 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. Advances in the understanding and measurement of meat texture;New Aspects of Meat Quality;2022
2. Detection techniques of meat tenderness: state of the art;Meat Quality Analysis;2020
3. Advances in the Understanding and Measurement of Meat Texture;New Aspects of Meat Quality;2017
4. Results from six generations of selection for intramuscular fat in Duroc swine using real-time ultrasound. II. Genetic parameters and trends1;Journal of Animal Science;2010-01-01
5. Results from six generations of selection for intramuscular fat in Duroc swine using real-time ultrasound. I. Direct and correlated phenotypic responses to selection1;Journal of Animal Science;2009-09-01
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3