Quality Characteristics, Cholesterol, and Sodium Content of Turkey as Affected by Conventional, Convection, and Microwave Heating-Reference-Cited by-同舟云学术

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Quality Characteristics, Cholesterol, and Sodium Content of Turkey as Affected by Conventional, Convection, and Microwave Heating

Published:1986-05 Issue:5 Volume:65 Page:940-948
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

PRUSA K.J.,HUGHES K.V.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/65/5/940/4518989/poultrysci65-0940.pdf

Reference18 articles.

1. American Heart Association, 1982. Rational of the diet-heart statement of the American Heart Association. Dallas, TX.

2. Sodium in processed foods;Council on Scientific Affairs, J. Am. Med. Assoc.,1983

3. Official Methods of Analysis,1980

4. Microwave cooked turkey: heating patterns, eating quality, and histological appearance;Bowers;Microwave Energy Application Newsletter.,1970

5. The experimental Study of Food;Campbell,1979

Cited by 10 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. Cooking frozen Turkey: duration, yield and stuffing alterations with solid-state starting temperature;Poultry Science;2015-08

2. Cholesterol and Cholesterol Oxides in Meat and Meat Products;Handbook of Muscle Foods Analysis;2008-11-10

3. CONSUMER ACCEPTANCE AND QUALITY OF MICROWAVE-COOKED SHRIMP;Journal of Food Quality;1998-01

4. POULTRY;Experimental Food Science;1990

5. SELF-ASSESSMENT QUESTIONNAIRE;Journal of the American Dietetic Association;1987-12

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