INFLUENCE OF MICROWAVE REHEATING ON SELECTED QUALITY FACTORS OF ROAST BEEF
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (6), 1460-1462
- https://doi.org/10.1111/j.1365-2621.1980.tb07539.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- SYMPOSIUM ON MEAT FLAVOR FACTORS INFLUENCING THE FLAVOR OF MUSCLE FOODSJournal of Food Science, 1979
- Volatile flavor components of beef boiled conventionally and by microwave radiationJournal of Agricultural and Food Chemistry, 1976
- EFFECTS OF HEATING METHODS ON VITAMIN RETENTION IN SIX FRESH OR FROZEN PREPARED FOOD PRODUCTSJournal of Food Science, 1975
- FLAVOR AND CHEMICAL CHARACTERISTICS OF CONVENTIONALLY AND MICROWAVE REHEATED PORKJournal of Food Science, 1973
- Eating quality, sulfhydryl content, and TBA [2-thiobarbituric acid] values of turkey breast muscleJournal of Agricultural and Food Chemistry, 1972
- A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGEJournal of Food Science, 1970
- Meat FlavorPublished by Elsevier ,1970
- Multiple Range and Multiple F TestsBiometrics, 1955
- Effect of Reheating on Palatability, Nutritive Value, and Bacterial Count of Frozen Cooked Foods: II. Meat Dishes1Journal of the American Dietetic Association, 1951
- REACTION RATES FOR DECOMPOSITION OF THIAMIN IN PORK AT VARIOUS COOKING TEMPERATURESJournal of Food Science, 1945