The effect of cooking temperature and applied pressure on the release of liquor from fish
- 1 October 1977
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 28 (10) , 941-947
- https://doi.org/10.1002/jsfa.2740281014
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- The rapid estimation of fat in various foods using the Foss‐Let density apparatusInternational Journal of Food Science & Technology, 1973
- The Effect of Time and Temperature of Cooking on the Palatability and Cooking Losses of Frozen Atlantic Codfish FilletsJournal of the Fisheries Research Board of Canada, 1960
- Food Waste and Loss of Weight in CookingBritish Journal of Nutrition, 1954