Results 131 to 140 of about 7,721,428 (246)

Effect of different storage temperatures on grain structure and cooking quality of indica rice after low temperature storage

Liang you shipin ke-ji
In order to investigate the effects of different storage temperatures on the grain structure and cooking quality of indica rice after the storage of low temperature (15 ℃), indica rice after low-temperature (15 ℃) lifting was placed in confined storage ...
KANG Chu-han, TAO Zhe, ZHANG Yu-rong, WU Qiong   +3 more
doaj   +1 more source

Good Cooking, vol. 01, no. 03, March, 1958. [PDF]

, 1958
Good Cooking Magazine (1958) published by Maura and Ian O’Casey Maura and Ian O’Casey were the publishers of a short-lived monthly magazine, Good Cooking, launched in Dublin in January 1958 and became Good Food and Better Cooking in July 1958.
Good Cooking
core  

Indoor Air Quality in restaurant kitchens

, 2022
The present project is focused on Indoor Air Quality (IAQ) in restaurant kitchens, with the main objective of assessing the emissions of dishwashing and cooking activities.
Campagnolo D., Marin S., Rovelli S., Cattaneo A., Cavallo D. M., Keller M., Fanti G., Spinazze A., Borghi F.   +8 more
core  

Description of large, well‐preserved Enchodus specimens from the Bearpaw Formation of Alberta, Canada

The Anatomical Record, EarlyView.
Abstract Fishes of the genus Enchodus were abundant and cosmopolitan in the Late Cretaceous, but are primarily known from isolated remains in Canada. Four well‐preserved fish skulls were recovered in recent years from ammolite mines sampling the Bearpaw Formation of Southern Alberta, and are here referred to Enchodus petrosus Cope, 1874.
Luke E. Nelson, Alison M. Murray, Donald B. Brinkman   +2 more
wiley   +1 more source

First Record of Tasmanian Devils in the Pilbara: Late Quaternary Subfossils From Juukan Gorge, Puutu Kunti Kurrama Country, and Insights Into Human—Faunal Relationships and Extinction

Archaeology in Oceania, EarlyView.
ABSTRACT This study presents the first unequivocal evidence for the presence of Tasmanian devils (Sarcophilus harrisii) in the Pilbara region of northwestern Australia, based on material recovered from archaeological excavations at Juukan Gorge on Puutu Kunti Kurrama and Pinikura country.
Timothy J. Churchill, Michael Slack, Elise Matheson, Liam Neill, Wanchese M. Saktura, Gavin Ashburton   +5 more
wiley   +1 more source

Rolling dough, Junior girls cooking class, 1957

, 1957
Rolling dough, Junior girls cooking class, 1957.
Swinburne Technical College, Ritter-Jeppesen   +1 more
core   +1 more source

Sport, Agency and Pigeon Snaring in the Ancient Tongan Chiefdom

Archaeology in Oceania, EarlyView.
ABSTRACT Pigeon snaring was an élite sport in the traditional Tongan chiefdom, undertaken on purpose‐built mounds known as sia heu lupe. LiDAR imagery combined with field survey and mound documentation on the island of Tongatapu has identified a comprehensive corpus of these sites.
David V. Burley, Shane Egan, Wendy Pond, Peter Locher   +3 more
wiley   +1 more source

Good Cooking, vol. 01, no. 05, May 1958 [PDF]

, 1958
Good Cooking Magazine (1958) published by Maura and Ian O’Casey Maura and Ian O’Casey were the publishers of a short-lived monthly magazine, Good Cooking, launched in Dublin in January 1958 and became Good Food and Better Cooking in July 1958.
Good Cooking
core  

Late Holocene Occupation and Resource Use in the Sub‐Coastal Moreton Region: The Open‐Air Howard Creek Site, Southeast Queensland

Archaeology in Oceania, EarlyView.
ABSTRACT This paper reports archaeological investigations at the Howard Creek site, a Late Holocene open‐air site in the sub‐coastal Moreton region of southeast Queensland. The site adds to a regional record based largely on rockshelter excavations. Development‐led salvage investigations included excavation, radiocarbon dating, lithic analysis, and use‐
Irina A. Ponomareva, Cate Cunningham, Birgitta Stephenson   +2 more
wiley   +1 more source

Good Cooking, vol. 01, no. 06, June, 1958 [PDF]

, 1958
Good Cooking Magazine (1958) published by Maura and Ian O’Casey Maura and Ian O’Casey were the publishers of a short-lived monthly magazine, Good Cooking, launched in Dublin in January 1958 and became Good Food and Better Cooking in July 1958.
Good Cooking
core