Author:
Korschgen B.M.,Baldwin R.E.
Subject
Sociology and Political Science,Cultural Studies
Reference7 articles.
1. Eating quality and thiamin retention of turkey breast muscle roasted and “slow-cooked” from frozen and thawed states;Engler;Home Economics Research journal,1975
2. Thiamin and riboflavin retention in braised meat;Noble;Journal of the American Dietetic Association,1965
Cited by
3 articles.
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1. State of the Art: Food Research;Home Economics Research Journal;1984-03
2. Heat transfer and temperature of foods during processing∗;C R C Critical Reviews in Food Science and Nutrition;1981-04
3. ENERGY REQUIREMENTS FOR COOKING BEEF RIB ROASTS;Journal of Food Science;1980-07