EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. III. LAMB1
- 1 May 1950
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 15 (3) , 256-261
- https://doi.org/10.1111/j.1365-2621.1950.tb16473.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. II. BEEF 1Journal of Food Science, 1950
- EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. I: PORK1Journal of Food Science, 1950
- The Retention of Vitamins in Veal and Lamb During CookingJournal of Nutrition, 1943
- Bacterial Limitations in Ground Fresh MeatAmerican Journal of Public Health and the Nations Health, 1936