Results 241 to 250 of about 15,621 (259)

TRIANGULAR TRADING AND THE “COLORED” COOKS OF RHODE ISLAND

2022
openaire   +1 more source

Cooked Color in High pH Beef Patties as Related to Fat Content and Cooking from the Frozen or Thawed State

Journal of Food Science, 1998
B W Berry
exaly  

Effect of carboxy-hemoglobin on color stability of cooked pork sausage

Food Science and Biotechnology, 2012
Cunliu Zhou, Kezhou Cai, Zhou Cunliu
exaly  

Ascorbic Acid and Color Retention in Green Beans Cooked by Different Methods

Journal of the American Dietetic Association, 1956
I, NOBLE, J, GORDON
openaire   +2 more sources

Cookery method and end-point temperature can affect the Warner–Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks

Meat Science, 2011
J K Apple
exaly  

Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acid

Meat Science, 2009
Z B Johnson, R T Baublits, J T Sawyer
exaly  

Color of cooked carrots related to carotene content.

Journal of the American Dietetic Association, 1966
N C, Borchgrevink, H, Charley
openaire   +1 more source

Effect of Cooking Method on vegetables . Ascorbic Acid Retention and Color Differences

Journal of the American Dietetic Association, 1959
J, GORDON, I, NOBLE
openaire   +2 more sources

Influence of Cooking Rate, Endpoint Temperature, Post‐cook Hold Time, and Myoglobin Redox State on Internal Color Development of Cooked Ground Beef Patties

Journal of Food Science, 2006
Melvin C Hunt
exaly  

Cooked color of precooked ground beef patties manufactured with mature bull trimmings

Meat Science, 2019
Janeal W S Yancey
exaly