71 related articles for article (PubMed ID: 1170227)
1. Vitamin B 6 in reheated, held, and freshly cooked turkey breast.
Engler PP; Bowers JA
J Am Diet Assoc; 1975 Jul; 67(1):42-4. PubMed ID: 1170227
[TBL] [Abstract][Full Text] [Related]
2. Effect of microwave heating in cook/chill foodservice systems. Some data on temperature, yield, moisture and fat content of typical foods.
Dahl CA; Matthews ME
J Am Diet Assoc; 1980 Sep; 77(3):289-95. PubMed ID: 7410757
[TBL] [Abstract][Full Text] [Related]
3. Soybeans vs. textured soy proteins as meat extenders. Cooking losses, palatability, and thiamin content of freshly cooked and frozen meat loaves.
Ali FS; Perry AK; Van Duyne FO
J Am Diet Assoc; 1982 Oct; 81(4):439-44. PubMed ID: 6889616
[TBL] [Abstract][Full Text] [Related]
4. Effects of microwave cooking/reheating on nutrients and food systems: a review of recent studies.
Hoffman CJ; Zabik ME
J Am Diet Assoc; 1985 Aug; 85(8):922-6. PubMed ID: 3894486
[TBL] [Abstract][Full Text] [Related]
5. Chilled food systems. Effects of chilled holding on quality of beef loaves.
Zallen EM; Hitchcock MJ; Goertz GE
J Am Diet Assoc; 1975 Dec; 67(6):552-7. PubMed ID: 1184900
[TBL] [Abstract][Full Text] [Related]
6. Convective heat processing of turkey roll: effects on sensory quality and energy usage.
Brown NE; Chyuan JY
J Am Diet Assoc; 1987 Nov; 87(11):1521-5. PubMed ID: 3668129
[TBL] [Abstract][Full Text] [Related]
7. Vitamin B-6 content of selected foods served in dining halls.
Reiter LA; Driskell JA
J Am Diet Assoc; 1985 Dec; 85(12):1625-7. PubMed ID: 4067158
[TBL] [Abstract][Full Text] [Related]
8. Effect of dietary vitamin A concentration and roasted soybean inclusion on marbling, adipose cellularity, and fatty acid composition of beef.
Gorocica-Buenfil MA; Fluharty FL; Reynolds CK; Loerch SC
J Anim Sci; 2007 Sep; 85(9):2230-42. PubMed ID: 17468427
[TBL] [Abstract][Full Text] [Related]
9. Nutrient composition and sensory attributes of cooked ground beef: effects of fat content, cooking method, and water rinsing.
Love JA; Prusa KJ
J Am Diet Assoc; 1992 Nov; 92(11):1367-71. PubMed ID: 1430722
[TBL] [Abstract][Full Text] [Related]
10. Beef patty composition: effects of fat content and cooking method.
Berry BW; Leddy K
J Am Diet Assoc; 1984 Jun; 84(6):654-8. PubMed ID: 6725796
[TBL] [Abstract][Full Text] [Related]
11. Slow cooker vs. oven preparation of meat loaves and chicken.
Peters CR; Sinwell DD; Van Duyne FO
J Am Diet Assoc; 1983 Oct; 83(4):430-5. PubMed ID: 6619457
[TBL] [Abstract][Full Text] [Related]
12. Pantothenic acid and vitamin B6 in beef.
Meyer BH; Mysinger MA; Wodarski LA
J Am Diet Assoc; 1969 Feb; 54(2):122-5. PubMed ID: 5812512
[No Abstract] [Full Text] [Related]
13. Thiamin and riboflavin in cooked and frozen, reheated turkey. Gas vs. microwave ovens.
Bowers JA; Fryer BA
J Am Diet Assoc; 1972 May; 60(5):399-401. PubMed ID: 5018369
[No Abstract] [Full Text] [Related]
14. Roasting and braising beef roasts in microwave ovens.
Fulton L; Davis C
J Am Diet Assoc; 1983 Nov; 83(5):560-3. PubMed ID: 6630817
[TBL] [Abstract][Full Text] [Related]
15. Retention of nutrients in microwave-cooked foods.
Klein BP
Bol Asoc Med P R; 1989 Jul; 81(7):277-9. PubMed ID: 2775405
[TBL] [Abstract][Full Text] [Related]
16. Influence of Hot-Boning, Cooking and Method of Reheating on Product Attributes of Lamb Roast
Ray EE; Berry BW; Thomas JD
J Food Prot; 1985 May; 48(5):412-415. PubMed ID: 30943631
[TBL] [Abstract][Full Text] [Related]
17. Cook/Chill Foodservice System with a Microwave Oven: Coliforms and Aerobic Counts from Turkey Rolls and Slices
Ollinger-Snyder PA; Matthews ME
J Food Prot; 1988 Feb; 51(2):84-86. PubMed ID: 30978768
[TBL] [Abstract][Full Text] [Related]
18. Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment.
Zhuang H; Savage EM
J Food Sci; 2008 Oct; 73(8):S424-30. PubMed ID: 19019131
[TBL] [Abstract][Full Text] [Related]
19. Quality characteristics, cholesterol, and sodium content of turkey as affected by conventional, convection, and microwave heating.
Prusa KJ; Hughes KV
Poult Sci; 1986 May; 65(5):940-8. PubMed ID: 3725727
[TBL] [Abstract][Full Text] [Related]
20. Effects of meat color, oven temperature, and sampling position on thiamin retention and moisture content of cooked turkey rolls.
Hsieh JH; Matthews ME; Hartel RW
J Am Diet Assoc; 1991 Jul; 91(7):845-6. PubMed ID: 2071802
[No Abstract] [Full Text] [Related]
[Next] [New Search]
