Energy Consumption and Acceptability: Comparison of Cooking Methods and Appliances for Beef Patties1
- 1 June 1977
- journal article
- Published by Wiley in Home Economics Research Journal
- Vol. 5 (4) , 269-282
- https://doi.org/10.1177/1077727x7700500407
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Tenderness of beef roasts . Microwave vs. conventional cooking methodsJournal of the American Dietetic Association, 1974
- Energy Conservation through Effective UtilizationScience, 1973
- 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
- Effects of Microwave vs. Conventional Methods: Precooking and Reheating of Turkey1Journal of the American Dietetic Association, 1971