EFFECTS OF END POINT AND OVEN TEMPERATURES ON BEEF ROASTS COOKED IN OVEN FILM BAGS AND OPEN PANS
- 1 November 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (7), 1205-1210
- https://doi.org/10.1111/j.1365-2621.1973.tb07239.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- LAMB AND BEEF ROASTS COOKED FROM THE FROZEN STATE BY DRY AND MOIST HEATJournal of Food Science, 1972
- EFFECTS OF DRY AND MOIST HEAT ON SELECTED HISTOLOGICAL CHARACTERISTICS OF BEEF SEMIMEMBRANOSUS MUSCLEJournal of Food Science, 1971
- EFFECT OF DRY AND MOIST HEAT TREATMENTS ON SELECTED BEEF QUALITY FACTORSJournal of Food Science, 1970
- Heat Induced Changes of Moisture in Turkey MusclesJournal of Food Science, 1967
- Effect of Cooking Method and Grade on Beef RoastsJournal of the American Dietetic Association, 1960