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

INVESTIGATIONS OF AMINO ACIDS, PEPTIDES, AND PROTEINS

Max S. Dunn, S. Shankman, Merrill N. Camien et al. · Journal of Biological Chemistry · 1944 · 100 citations · Full text

Agriculture, Biochemistry, Microbiology +16

Effect of Electronic Cooking on Nutritive Value of Foods

Miriam H. Thomas, Sadie Brenner, A. G. Eaton et al. · Journal of the American Dietetic Association · 1949 · 52 citations

Agriculture, Food Science, Nutritional Sciences +10

THE EFFECT OF SEVERE HEAT TREATMENT UPON THE AMINO ACIDS OF FRESH AND CURED PORK

J. F. Beuk, F.W. Chornock, E. E. Rice · Journal of Biological Chemistry · 1948 · 36 citations · Full text

Agriculture, Biochemistry, Food Science +12

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

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

Agriculture, Food Science, Nutritional Sciences +10

The Retention of Thiamin and Riboflavin in Beef Cuts During Braising, Frying, and Broiling1

Ruth E. Tucker, Winifred F. Hinman, Evelyn G. Halliday · Journal of the American Dietetic Association · 1946 · 16 citations

Agriculture, Food Science, Nutritional Sciences +10