These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

233 related items for PubMed ID: 6619457

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Quality factors in beef, pork, and lamb cooked by microwaves.
    Korschgen BM, Baldwin RE, Snider S.
    J Am Diet Assoc; 1976 Dec; 69(6):635-40. PubMed ID: 1033217
    [Abstract] [Full Text] [Related]

  • 6. The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdağ meatballs.
    Yilmaz I, Yetim H, Ockerman HW.
    Nahrung; 2002 Aug; 46(4):276-8. PubMed ID: 12224424
    [Abstract] [Full Text] [Related]

  • 7. Sensory and microbiological qualities of beef loaf in four commissary food service treatments.
    Rini MJ, Cremer ML, Chipley JR.
    J Am Diet Assoc; 1981 May; 78(5):483-9. PubMed ID: 7252007
    [Abstract] [Full Text] [Related]

  • 8. Microwave vs. conventional oven cooking of chicken: relationship of internal temperature to surface contamination by Salmonella typhimurium.
    Lindsay RE, Krissinger WA, Fields BF.
    J Am Diet Assoc; 1986 Mar; 86(3):373-4. PubMed ID: 3512669
    [No Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. Inactivation of Salmonella during microwave cooking.
    Levre E, Valentini P.
    Zentralbl Hyg Umweltmed; 1998 Dec; 201(4-5):431-6. PubMed ID: 9916297
    [Abstract] [Full Text] [Related]

  • 11. HACCP models for quality control of entrée production in hospital foodservice systems. II. Quality assessment of beef loaves utilizing HACCP models.
    Bobeng BJ, David BD.
    J Am Diet Assoc; 1978 Nov; 73(5):530-5. PubMed ID: 701684
    [Abstract] [Full Text] [Related]

  • 12. Frozen, precooked beef and beef-soy loaves. Eating quality, fat, moisture, and thiamin content.
    Nielsen LM, Carlin AF.
    J Am Diet Assoc; 1974 Jul; 65(1):35-40. PubMed ID: 4857763
    [No Abstract] [Full Text] [Related]

  • 13. Lessons from the organization of a proficiency testing program in food microbiology by interlaboratory comparison: analytical methods in use, impact of methods on bacterial counts and measurement uncertainty of bacterial counts.
    Augustin JC, Carlier V.
    Food Microbiol; 2006 Feb; 23(1):1-38. PubMed ID: 16942983
    [Abstract] [Full Text] [Related]

  • 14. Cooking at variable microwave power levels. Effects on energy use and quality of top round beef roasts.
    Drew F, Rhee KS, Carpenter ZL.
    J Am Diet Assoc; 1980 Oct; 77(4):455-9. PubMed ID: 7419839
    [Abstract] [Full Text] [Related]

  • 15. Tenderness of beef roasts. Microwave vs. conventional cooking methods.
    Ream EE, Wilcox EB, Taylor FG, Bennett JA.
    J Am Diet Assoc; 1974 Aug; 65(2):155-60. PubMed ID: 4858390
    [No Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17. Effect of plant extracts on physicochemical properties of chicken breast meat cooked using conventional electric oven or microwave.
    Rababah TM, Ereifej KI, Al-Mahasneh MA, Al-Rababah MA.
    Poult Sci; 2006 Jan; 85(1):148-54. PubMed ID: 16493959
    [Abstract] [Full Text] [Related]

  • 18. A 2-step cooking method of searing and hot water pasteurization to maximize the safety of refrigerated, vacuum packaged, chicken breast meat.
    Enns DK, Crandall PG, O'Bryan CA, Griffis CL, Martin EM.
    J Food Sci; 2007 May; 72(4):M113-9. PubMed ID: 17995778
    [Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20. Microwave cookery of beef patties: browning methods.
    Drew F, Rhee KS.
    J Am Diet Assoc; 1979 Jun; 74(6):652-6. PubMed ID: 571881
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 12.