The Effect of Thawing and Cooking Methods Conventional and Dielectric, on Weight Loss, Drip, Expressible Juice, Palatability and Time Required to Cook Frozen Ground Meat

The Effect of Thawing and Cooking Methods Conventional and Dielectric, on Weight Loss, Drip, Expressible Juice, Palatability and Time Required to Cook Frozen Ground Meat
By:"Mary Elizabeth Lush"
Published on 1949 by

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A Multivariate Analysis of Two Cooking Methods for Nine Muscles from Limousin and Wagyu Steers

A Multivariate Analysis of Two Cooking Methods for Nine Muscles from Limousin and Wagyu Steers
By:
Published on 2005 by ProQuest

9780542966453

Initial tenderness, sustained tenderness, juiciness, flavour and shear force loaded on the first factor and cooking time, cooking loss and off flavour loaded on factor 2. The sign and relationship between the attributes was consistent with expectations and other research.

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Cooking Methods in Prehistoric New Zealand

Cooking Methods in Prehistoric New Zealand
By:"Doug G. Sutton"
Published on 1971 by

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The Effect of Different Cooking Methods on the Vitamin C Content of Quick Frozen Vegetables

The Effect of Different Cooking Methods on the Vitamin C Content of Quick Frozen Vegetables
By:"Jennie Amabel McIntosh"
Published on 1941 by

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