Results 231 to 240 of about 7,721,428 (246)

Cooking Loss and Juiciness of Pork in Relation to Raw Meat Quality and Cooking Procedure

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

Quality Measurement of Cooked Meats

2016
C.-J. Du, A. Iqbal, D.-W. Sun
openaire   +1 more source

Recent Developments and Applications of Mass Spectrometry for the Quality and Safety Assessment of Cooking Oil

TrAC - Trends in Analytical Chemistry, 2017
Xiang Li, Guodong Cao, Yanjun Hong
exaly  

Of milk, its quality and cooking.

2021
openaire   +1 more source

Effects of Ageing on Selected Cooking Quality Parameters of Rice

International Journal of Food Properties, 2015
Arash Nezhadahmadi, Zakaria Hossain Prodhan   +1 more
exaly  

Diet Quality Is More Strongly Related to Food Skills Rather Than Cooking Skills Confidence: Results From a National Cross-Sectional Survey

Nutrition and Dietetics, 2020
Hannah Brown, Fiona Lavelle, Moira Dean
exaly  

Association Between Chinese Cooking Oil Fumes and Sleep Quality Among a Middle-Aged Chinese Population

Environmental Pollution, 2017
Zhiyong Zhang, Guanghui Nie, Yunfeng Zou
exaly  

Cooking quality of rice

2013
openaire   +1 more source

Domestic Cooking Methods Affect the Nutritional Quality of Red Cabbage

Food Chemistry, 2014
Hongfei Wang, Xingfeng Shao, Zhenfeng Yang   +2 more
exaly  

Cooking Pork Electronically . Effect on Cooking Time, Losses, and Quality

Journal of the American Dietetic Association, 1959
Jean Apgar, Nancy Cox, Irene Downey, Faith Fenton   +3 more
openaire   +1 more source