Results 291 to 300 of about 231,741 (315)

Effects of household cooking processes on mineral, vitamin B, and phytic acid contents and mineral bioaccessibility in rice

Food Chemistry, 2019
Kunlun Liu, Xiaodan Wang, Fusheng Chen   +2 more
exaly  

COOK AND SCURVY

The Mariner's Mirror, 1979
openaire   +2 more sources

Quality and Energy Evaluation in Meat Cooking

Food Engineering Reviews, 2016
Pankaj B Pathare, Anthony Paul Roskilly, Roskilly Anthony Paul   +2 more
exaly  

Performance comparison of two solar cooking storage pots combined with wonderbag slow cookers for off-sunshine cooking

Solar Energy, 2020
Ashmore Mawire, Adedamola Shobo, Jo Darkwa   +2 more
exaly  

Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

Food Quality and Preference, 2003
Margit Dall Aaslyng, Per Ertbjerg, Hanne Christine Bertram   +2 more
exaly  

THE COOK OBSERVATORY

Science, 1940
openaire   +2 more sources

Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat

LWT - Food Science and Technology, 2005
Davide Barbanti, Marina Pasquini
exaly  

Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods

Journal of Food Composition and Analysis, 2006
T A El-Adawy
exaly  

COOKING OF MEAT | Cooking of Meat

2014
C. Bejerholm, M.A. Tørngren, M.D. Aaslyng   +2 more
openaire   +1 more source

What’s cooking?

Work
openaire   +2 more sources