Microwave and Conventional Cooking of Meat
- 1 August 1964
- journal article
- research article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 45 (2), 139-145
- https://doi.org/10.1016/s0002-8223(21)19587-2
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Vitamin Retention in Meat Cooked Electronically . Thiamine and Riboflavin in Lamb and BaconJournal of the American Dietetic Association, 1962
- Thiamine Retention in Meats after Various Heat TreatmentsJournal of the American Dietetic Association, 1962
- Microwave Cooking of Vegetables. Ascorbic Acid Retention and PalatabilityJournal of the American Dietetic Association, 1961
- Electronic and Conventional Cookery of Lamb Roasts . Cooking Losses and PalatabilityJournal of the American Dietetic Association, 1960
- Cooking Pork Electronically . Effect on Cooking Time, Losses, and QualityJournal of the American Dietetic Association, 1959
- Effect of Electronic Cooking on Nutritive Value of FoodsJournal of the American Dietetic Association, 1949
- Application of Electronic Cooking to Large-Scale Feeding1Journal of the American Dietetic Association, 1948