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- [1] EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT .3. LAMBFOOD RESEARCH, 1950, 15 (03): : 256 - 261CAUSEY, KHAUSRATH, MERAMSTAD, PEFENTON, F
- [2] EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT .1. PORKFOOD RESEARCH, 1950, 15 (03): : 237 - 248CAUSEY, KANDREASSEN, EGHAUSRATH, MEALONG, CRAMSTAD, PEFENTON, F
- [3] Home Drying Methods and Their Effect on the Palatability, Cooking Quality, and Nutritive Value of FoodsAMERICAN JOURNAL OF PUBLIC HEALTH AND THE NATIONS HEALTH, 1943, 33 (08): : 941 - 947Batchelder, Esther L.
- [4] INFLUENCE OF COOKING METHODS ON THE NUTRITIVE-VALUE OF TURKEY MEATNAHRUNG-FOOD, 1986, 30 (10): : 987 - 993BOROWSKI, JKOZIKOWSKI, W
- [5] BEEF THAWING AND COOKERY METHODS - EFFECT OF THAWING AND COOKERY METHODS, TIME IN STORAGE AND BREED ON MICROBIOLOGY AND PALATABILITY OF BEEF CUTSJOURNAL OF FOOD SCIENCE, 1978, 43 (03) : 834 - 838MOODY, WGBEDAU, CLANGLOIS, BE
- [6] B-COMPLEX VITAMINS IN MEAT .2. THE INFLUENCE OF DIFFERENT METHODS OF THAWING FROZEN STEAK UPON THEIR PALATABILITY AND VITAMIN CONTENTFOOD TECHNOLOGY, 1949, 3 (06) : 184 - 187WESTERMAN, BDVAIL, GETINKLIN, GLSMITH, J
- [7] EFFECT OF PACKAGING ON PALATABILITY AND WEIGHT LOSS OF FROZEN GROUND PORK AND BEEFFOOD TECHNOLOGY, 1958, 12 (05) : 50 - 50WINTER, JDTRANTANELLA, SR
- [8] EFFECT OF PACKAGING ON PALATABILITY AND WEIGHT LOSS OF FROZEN GROUND PORK AND BEEFFOOD TECHNOLOGY, 1959, 13 (03) : 165 - 169WINTER, JDTRANTANELLA, SR
- [9] MOISTURE LEVELS IN FROZEN POULTRY AS RELATED TO THAWING LOSSES, COOKING LOSSES, AND PALATABILITY .2. TURKEY FRYER-ROASTERSPOULTRY SCIENCE, 1962, 41 (01) : 272 - &SWANSON, MHFRONING, GWRICHARDS, JF
- [10] EFFECT OF COOKING TEMPERATURE UPON NUTRITIVE-VALUE OF TURKEY MEATPOULTRY SCIENCE, 1978, 57 (04) : 1162 - 1163SHELDON, BWESSARY, EOBOVARD, KPYOUNG, RW