Forced, Convection Roasting at 200° and 300° F.1
- 1 January 1970
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 56 (1) , 31-33
- https://doi.org/10.1016/s0002-8223(21)13154-2
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Yield and Cost of Inside Round of Beef . Effect of Short Freezer StorageJournal of the American Dietetic Association, 1967
- Forced Convection Roasting of Loin Cuts of BeefJournal of the American Dietetic Association, 1966
- Cooking Choice Grade, Top Round Beef Roasts . Effect of Oven and Internal Temperatures on Yield and Cooking TimeJournal of the American Dietetic Association, 1963
- Cooking Choice Grade, Top Round Beef Roasts . Effect of Internal Temperature on Yield and Cooking TimeJournal of the American Dietetic Association, 1960
- THE EFFECT OF DIFFERENT METHODS OF COOKING BEEF ROUND OF COMMERCIAL AND PRIME GRADES. I. PALATABILITY AND SHEAR VALUESJournal of Food Science, 1955
- EFFECT OF EXTREMELY LOW RATES OF HEAT PENETRATION ON TENDERING OF BEEF1Journal of Food Science, 1943