LOW TEMPERATURE ROASTING OF THAWED OR FROZEN PORK LOINS
- 1 March 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (2) , 178-181
- https://doi.org/10.1111/j.1365-2621.1980.tb02571.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- FREEZING AND THAWING RATES OF LAMB CHOPS: EFFECTS ON PALATABILITY AND RELATED CHARACTERISTICSJournal of Food Science, 1971
- Response of Beef Roasts Differing in Finish, Location and Size to Two Rates of Heat ApplicationJournal of Animal Science, 1969
- Cooking Choice Grade, Top Round Beef Roasts . Effect of Internal Temperature on Yield and Cooking TimeJournal of the American Dietetic Association, 1960
- EFFECT OF METHOD OF THAWING UPON LOSSES, SHEAR, AND PRESS FLUID OF FROZEN BEEFSTEAKS AND PORK ROASTSJournal of Food Science, 1943