Electronic and Conventional Cookery of Lamb Roasts . Cooking Losses and Palatability
- 1 April 1960
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 36 (4), 337-340
- https://doi.org/10.1016/s0002-8223(21)18157-x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. I: PORK1Journal of Food Science, 1950
- Application of Electronic Cooking to Large-Scale Feeding1Journal of the American Dietetic Association, 1948