Results 271 to 280 of about 1,128,056 (280)

Color of cooked carrots related to carotene content.

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

Ascorbic Acid and Color of Vegetables . Effect of Length of Cooking

Journal of the American Dietetic Association, 1967
openaire   +1 more source

Color changes in irradiated cooked pork sausage with different fat sources and packaging during storage

Meat Science, 2000
Dong Uk Ahn, Cheorun Jo, D U Ahn
exaly  

Determination of Critical Oxygen Level in Packages for Cooked Sliced Ham to Prevent Color Fading During Illuminated Retail Display

Journal of Food Science, 2006
Hanne Larsen, O Sørheim
exaly  

THE PIGMENTS OF OFF‐COLOR COOKED TUNA MEAT ^a

Journal of Food Science, 1958
W. DUANE BROWN, A. L. TAPPEL, H. S. OLCOTT   +2 more
openaire   +1 more source

Effect of different pressure-soaking treatments on color, texture, morphology and retrogradation properties of cooked rice

LWT - Food Science and Technology, 2014
Yaoqi Tian, Zhengyu Jin, Xueming Xu
exaly  

New Formula Retains Color in Cooked Green Vegetables

Cornell Hotel and Restaurant Administration Quarterly, 1962
openaire   +1 more source

Rosemary Extracts as Inhibitors of Lipid Oxidation and Color Change in Cooked Turkey Products During Refrigerated Storage

Journal of Food Science, 2002
exaly  

Lowney's Cook Book, Illustrated in Colors

2011
openaire   +1 more source

Effect of Cooking on Color and Radical-Scavenging Activity of Tsurumurasaki (Basellarubra)

Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2002
Ukai, Mitsuko, Koita, Yumiko, Uezu, Eiko
openaire   +1 more source