Sensory Quality of Turkey Breasts and Energy Consumption for Roasting in A Convection Oven and Reheating in Infrared, Microwave, and Convection Ovens
- 30 June 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (4) , 846-850
- https://doi.org/10.1111/j.1365-2621.1987.tb14224.x
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Sensory Quality of Turkey Rolls Roasted and Held in an Institutional Convection Oven With and Without Chilled StorageJournal of Food Science, 1986
- Time, Temperature, Microbial and Sensory Quality Assessment of Chicken and Noodles in a Hospital Foodservice SystemJournal of Food Science, 1985
- Sensory Quality of Spaghetti with Meat Sauce After Varying Holding Treatments and Heating in Institutional Microwave and Convection OvensJournal of Food Science, 1983
- Evaluation of Various Methods for Roasting Frozen TurkeysJournal of Food Science, 1982
- Sensory Quality and Energy Use for Scrambled Eggs and Beef Patties Heated in Institutional Microwave and Convection OvensJournal of Food Science, 1982
- Energy consumption during cookingInternational Journal of Food Science & Technology, 1979
- TEMPERATURES OF SPAGHETTI AFTER HEATING IN CONVECTION OVENS AT SERVICE LOCATIONS IN A COMMISARY FOODSERVICE SYSTEMJournal of Food Science, 1978
- The Role of the Microwave Oven in Reducing Energy Consumption in Commercial Food Service*Journal of Microwave Power, 1978
- Energy Consumption and Acceptability: Comparison of Cooking Methods and Appliances for Beef Patties1Home Economics Research Journal, 1977
- HOSPITAL CHILL FOODSERVICE SYSTEMS: ACCEPTABILITY AND MICROBIOLOGICAL CHARACTERISTICS OF BEEF‐SOY LOAVES WHEN PROCESSED ACCORDING TO SYSTEM PROCEDURESJournal of Food Science, 1976