Cooking Pork Electronically . Effect on Cooking Time, Losses, and Quality
- 1 December 1959
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 35 (12) , 1260-1269
- https://doi.org/10.1016/s0002-8223(21)17954-4
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- EFFECTS OF RADIATION AND OF COOKING ON THE QUALITY OF BABY BEEF LIVERJournal of Food Science, 1958
- High-Frequency Cooking, Browning Methods in Microwave CookingJournal of Agricultural and Food Chemistry, 1955
- EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. II. BEEF 1Journal of Food Science, 1950
- Application of Electronic Cooking to Large-Scale Feeding1Journal of the American Dietetic Association, 1948