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Journal Abstract Search

86 related items for PubMed ID: 3668129

  • 1. 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
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  • 2. Bentonite models simulate turkey rolls during convective heating.
    Unklesbay NF, Brown NE, Matthews ME.
    J Am Diet Assoc; 1988 Aug; 88(8):928-31. PubMed ID: 3397467
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  • 3. The effects of different cooking regimes on the cook yield and tenderness of non-injected and injection enhanced forequarter beef muscles.
    Walsh H, Martins S, O'Neill EE, Kerry JP, Kenny T, Ward P.
    Meat Sci; 2010 Mar; 84(3):444-8. PubMed ID: 20374808
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  • 5. Cook/Chill Foodservice System with a Microwave Oven: Coliforms and Aerobic Counts from Turkey Rolls and Slices 1.
    Ollinger-Snyder PA, Matthews ME.
    J Food Prot; 1988 Feb; 51(2):84-86. PubMed ID: 30978768
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  • 8. 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
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  • 12. Temperature-assisted pressure inactivation of Listeria monocytogenes in turkey breast meat.
    Chen H.
    Int J Food Microbiol; 2007 Jun 10; 117(1):55-60. PubMed ID: 17462773
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  • 13. Quality characteristics, cholesterol, and sodium content of turkey as affected by conventional, convection, and microwave heating.
    Prusa KJ, Hughes KV.
    Poult Sci; 1986 May 10; 65(5):940-8. PubMed ID: 3725727
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  • 17. Microwave cookery of beef patties: browning methods.
    Drew F, Rhee KS.
    J Am Diet Assoc; 1979 Jun 10; 74(6):652-6. PubMed ID: 571881
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  • 19. Flavor quality of antioxidant-treated, cooked, ground beef patties.
    Van De Riet SJ, Hard MM.
    J Am Diet Assoc; 1979 Nov 10; 75(5):556-9. PubMed ID: 574146
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