MICROWAVE AND CONVENTIONAL COOKING IN RELATION TO QUALITY AND NUTRITIVE VALUE OF BEEF AND BEEF‐SOY LOAVES
- 1 January 1976
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (1), 4-8
- https://doi.org/10.1111/j.1365-2621.1976.tb01088.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- QUALITY CHARACTERISTICS OF SOY‐SUBSTITUTED GROUND BEEF, PORK AND TURKEY MEAT LOAVESJournal of Food Science, 1975
- Textured proteins in meats and meat‐like productsJournal of Oil & Fat Industries, 1974
- Soy grits, flour, concentrates, and isolates in meat productsJournal of Oil & Fat Industries, 1974
- Composition, nutritional, and functional properties, and quality criteria of soy protein concentrates and soy protein isolatesJournal of Oil & Fat Industries, 1974
- Studies on the Functional Properties of Food-grade Soybean Products Part IIAgricultural and Biological Chemistry, 1972
- Soybean proteins. Their functional, chemical, and physical propertiesJournal of Agricultural and Food Chemistry, 1970
- Microwave and Conventional Cooking of MeatJournal of the American Dietetic Association, 1964
- MICROBIOLOGICAL ASSAY FOR THIAMIN USING LACTOBACILLUS VIRIDESCENSJournal of Bacteriology, 1957
- High-Frequency Cooking, Browning Methods in Microwave CookingJournal of Agricultural and Food Chemistry, 1955