LOW WATTAGE MICROWAVE COOKING OF TOP ROUND ROASTS: ENERGY CONSUMPTION, THIAMIN CONTENT AND PALATABILITY
- 1 September 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (5) , 1447-1450
- https://doi.org/10.1111/j.1365-2621.1979.tb06459.x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- EFFECTS OF MUSCLE AND COOKERY METHOD ON PALATABILITY OF BEEF FROM SEVERAL BREEDS AND BREED CROSSESJournal of Food Science, 1977
- Energy Consumption and Acceptability: Comparison of Cooking Methods and Appliances for Beef Patties1Home Economics Research Journal, 1977
- A comparison of the chemical composition of boiled and roasted aromas of heated beefJournal of Agricultural and Food Chemistry, 1977
- Thiamin and Riboflavin Retention in Meats Cooked Uncovered and in Oven FilmHome Economics Research Journal, 1976
- Volatile flavor components of beef boiled conventionally and by microwave radiationJournal of Agricultural and Food Chemistry, 1976
- Quantitating the recovery of thiamine (vitamin B1) from Decalso in the thiochrome method for the determination of thiamineJournal of Agricultural and Food Chemistry, 1975
- RATE OF HEATING AS IT AFFECTS THE SOLUBILIZATION OF BEEF MUSCLE COLLAGENJournal of Food Science, 1974
- Effect of Storage and Cooking on Qualities of Loin and Top-Wound SteaksJournal of Food Science, 1967
- A Method for Determining Press Fluid in Cooked BeefJournal of Food Science, 1963
- High-Frequency Cooking, Browning Methods in Microwave CookingJournal of Agricultural and Food Chemistry, 1955