Results 281 to 290 of about 136,801 (297)

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

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

Color of cooked carrots related to carotene content.

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

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

Meat Science, 2019
Jason Apple
exaly  

Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage

LWT - Food Science and Technology, 2019
Dong-Gyun Yim, Jin-Kyu Seo, Md Ashrafuzzaman Zahid   +2 more
exaly  

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

Meat Science, 2000
Dong 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
exaly  

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

LWT - Food Science and Technology, 2014
Yaoqi Tian
exaly  

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

Journal of Food Science, 2002
exaly  

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
exaly