Concepedia

KATHRYN CAUSEY

KC

6

Publications

110

Citations

6

H-Index

1950

Active since

Affiliations

Cornell University(Current)

KATHRYN CAUSEY is an author at Cornell University specializing in food quality, nutrition, and health sciences.

Top concepts

Publications per year

1950–1951

6

Publications

6

EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. I: PORK <sup>1</sup>

KATHRYN CAUSEY, ELLA GLEIM ANDREASSEN, MARY ELIZABETH HAUSRATH et al. · Journal of Food Science · 1950 · 22 citations

Effect of Reheating on Palatability, Nutritive Value, and Bacterial Count of Frozen Cooked Foods: II. Meat Dishes1

KATHRYN CAUSEY, Faith Fenton · Journal of the American Dietetic Association · 1951 · 21 citations

, , +10

EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. II. BEEF <sup>1</sup>

KATHRYN CAUSEY, MARY ELIZABETH HAUSRATH, P.E. Ramstad et al. · Journal of Food Science · 1950 · 21 citations

, , +8

EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. III. LAMB <sup>1</sup>

KATHRYN CAUSEY, MARY ELIZABETH HAUSRATH, P.E. Ramstad et al. · Journal of Food Science · 1950 · 18 citations

Effect of Reheating on Palatability, Nutritive Value, and Bacterial Count of Frozen Cooked Foods: I. Vegetables1

KATHRYN CAUSEY, Faith Fenton · Journal of the American Dietetic Association · 1951 · 17 citations

, , +11

Rows per page

1–5 of 6