Microwave and Conventional Heating Effects on Sensory Quality And Thiamin Content of Flounder and Haddock Fillets-Reference-Cited by-同舟云学术

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Microwave and Conventional Heating Effects on Sensory Quality And Thiamin Content of Flounder and Haddock Fillets

Published:1985-12 Issue:2 Volume:14 Page:236-240
ISSN:0046-7774
Container-title:Home Economics Research Journal
language:en
Short-container-title:

Author:

Brady P.L.,Haughey P.E.,Rothschild M.F.

Publisher

Wiley

Subject

Sociology and Political Science,Cultural Studies

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1177/1077727X8501400207/fullpdf

Reference15 articles.

1. AHAM Appliance Letter Association of Home Appliance Manufacturers January-February, 1984

2. Eating quality, sulfhydryl content and TBA values of turkey breast muscle;Bowers;Journal of Agriculture and Food Chemistry,1972

3. Thiamin and riboflavin in cooked and frozen reheated turkey;Bowers;Journal of the American Dietetic Association,1972

4. A comparison of four methods of heating beef roasts: Conventional oven, slow cooker, microwave, and pressure cooker;Brady;Tennessee Farm and Home Science,1977

Cited by 1 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. Optimum Internal Temperature Established by Sensory Evaluation for Fish Prepared in Conventional and Microwave Ovens;Home Economics Research Journal;1992-12

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