COOK/CHILL FOODSERVICE SYSTEM WITH A MICROWAVE OVEN: THIAMIN CONTENT IN PORTIONS OF BEEF LOAF AFTER MICROWAVE‐HEATING
- 1 May 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (3) , 608-612
- https://doi.org/10.1111/j.1365-2621.1980.tb04112.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- RIBOFLAVIN AND THIAMINE RETENTION IN FROZEN BEEF‐SOY PATTIES AND FROZEN FRIED CHICKEN HEATED BY METHODS USED IN FOOD SERVICE OPERATIONSJournal of Food Science, 1978
- Quality of beef stew in a hospital chill food-service systemJournal of the American Dietetic Association, 1978
- HACCP MODELS FOR QUALITY-CONTROL OF ENTREE PRODUCTION IN HOSPITAL FOODSERVICE SYSTEMS .2. QUALITY ASSESSMENT OF BEEF LOAVES UTILIZING HACCP MODELS1978