Results 291 to 297 of about 136,801 (297)

New Formula Retains Color in Cooked Green Vegetables

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

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
exaly  

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

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

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

Meat Science, 2009
exaly  

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
exaly  

The impact of lactic acid concentration and sodium chloride on pH, water-holding capacity, and cooked color of injection-enhanced dark-cutting beef

Meat Science, 2008
exaly  

Lowney's Cook Book, Illustrated in Colors

2011
openaire   +1 more source