COOKING TIMES, COOKING LOSSES AND ENERGY USED FOR COOKING LAMB ROASTS
- 1 December 1985
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 8 (2-3) , 69-79
- https://doi.org/10.1111/j.1745-4557.1985.tb00834.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Effect of Electrical Stimulation and Steak Temperature at the Beginning of Cooking on Meat Tenderness and Cooking LossJournal of Food Science, 1982
- ENERGY REQUIREMENTS FOR COOKING BEEF RIB ROASTSJournal of Food Science, 1980
- Fuel consumption by cooking appliancesJournal of the American Dietetic Association, 1978
- EFFECT OF THERMOCOUPLE WIRE SIZE ON THE COOKING TIMES OF MEAT SAMPLESJournal of Food Science, 1977