DIFFERENCES AMONG TOP ROUND STEAKS COOKED BY DRY OR MOIST HEAT IN A CONVENTIONAL OR A MICROWAVE OVEN
- 1 July 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (4) , 777-781
- https://doi.org/10.1111/j.1365-2621.1980.tb07447.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- BEEF THAWING AND COOKERY METHODS.Journal of Food Science, 1978
- Quality factors in beef, pork, and lamb cooked by microwavesJournal of the American Dietetic Association, 1976
- Tenderness of beef roasts . Microwave vs. conventional cooking methodsJournal of the American Dietetic Association, 1974
- A Reasearch Note VITAMIN B6 IN PORK MUSCLE COOKED IN MICROWAVE AND CONVENTIONAL OVENSJournal of Food Science, 1974
- Effect of Storage and Cooking on Qualities of Loin and Top-Wound SteaksJournal of Food Science, 1967
- Microwave and Conventional Cooking of MeatJournal of the American Dietetic Association, 1964
- Electronic and Conventional Cookery of Lamb Roasts . Cooking Losses and PalatabilityJournal of the American Dietetic Association, 1960
- Cooking Pork Electronically . Effect on Cooking Time, Losses, and QualityJournal of the American Dietetic Association, 1959