Results 301 to 306 of about 103,176 (306)

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

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  

Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour

International Journal of Food Science and Technology, 2013
TERESA De Pilli, Antonio Derossi, Carla Severini   +2 more
exaly  

Household Cooking Frequency of Dinner Among Non-Hispanic Black Adults is Associated with Income and Employment, Perceived Diet Quality and Varied Objective Diet Quality, HEI (Healthy Eating Index): NHANES Analysis 2007–2010

Nutrients, 2019
Nicole Farmer, Gwenyth R Wallen, Kimberly R Middleton   +2 more
exaly  

COOKING the right way for quality.

Hospitals, 2003
openaire   +1 more source

The effects of different cooking methods on beef quality.

2011
ÖZ, Fatih, TURAN, Metin, AKSU, Muhammet İrfan   +2 more
openaire   +3 more sources