Microwave cookery of beef patties: Browning methods
- 1 June 1979
- journal article
- research article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 74 (6) , 652-656
- https://doi.org/10.1016/s0002-8223(21)05636-4
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Fuel consumption by cooking appliancesJournal of the American Dietetic Association, 1978
- Energy Consumption and Acceptability: Comparison of Cooking Methods and Appliances for Beef Patties1Home Economics Research Journal, 1977
- Quality factors in beef, pork, and lamb cooked by microwavesJournal of the American Dietetic Association, 1976
- Tenderness of beef roasts . Microwave vs. conventional cooking methodsJournal of the American Dietetic Association, 1974
- Cooking Pork Electronically . Effect on Cooking Time, Losses, and QualityJournal of the American Dietetic Association, 1959
- High-Frequency Cooking, Browning Methods in Microwave CookingJournal of Agricultural and Food Chemistry, 1955