Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Agnes Frances Carlin"'
Publikováno v:
Journal of Food Science. 41:4-8
Beef or soy flavor of meat loaves containing 0, 15% soy flour or 15% soy concentrate were evaluated after cooking in microwave or in conventional ovens. Also, cooking time, cooking losses, fat and moisture content and thiamine retention were determin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7205bae6f4b0e4f9c0854dad45a8c03f
https://doi.org/10.1111/j.1365-2621.1976.tb01088.x
https://doi.org/10.1111/j.1365-2621.1976.tb01088.x
Autor:
Agnes Frances Carlin, Linda M. Nielsen
Publikováno v:
Journal of the American Dietetic Association. 65:35-40
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::771b0a60e76ab10aa1fb0a8eaf041ac8
https://doi.org/10.1016/s0002-8223(21)11577-9
https://doi.org/10.1016/s0002-8223(21)11577-9
Publikováno v:
Journal of Food Science. 43:285-288
Destruction of Clostridium perfringens S-45 was compared in inoculated beef loaves cooked to 49°, 57°, 66°, or 74°C in an electric crockery pot (CP) or in an oven at 163°C (MO). In loaves cooked to 74°C, aerobic plate counts were lower and tota
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6aa1e69d51ee8a79f0ae838c2b97547
https://doi.org/10.1111/j.1365-2621.1978.tb02286.x
https://doi.org/10.1111/j.1365-2621.1978.tb02286.x
Autor:
Janet Mao Sim, Agnes Frances Carlin
Publikováno v:
Poultry Science. 47:531-536
IN 1967, turkey production exceeded 125 million birds. Heavy breed turkeys increased 9% above the 1966 production or a total of 110.2 million birds and light breed turkeys decreased 1% to 15.4 million birds. Heavy breed turkeys constitute 88% of all
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5185303e16ea6b11be50d1f7fc0f652c
https://doi.org/10.3382/ps.0470531
https://doi.org/10.3382/ps.0470531
Publikováno v:
Journal of the American Dietetic Association. 41:443-447
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09029f798fd295cefda102eb9ef00977
https://doi.org/10.1016/s0002-8223(21)41307-6
https://doi.org/10.1016/s0002-8223(21)41307-6
Autor:
Agnes Frances Carlin, Sharon B. Payton
Publikováno v:
Family and Consumer Sciences Research Journal. 2:21-28
The major objective was to evaluate the quality of precooked frozen turkey crepes stored at 0°F. (−18°C.) up to 6 months. Strips of raw breast or thigh meat, treated with a solution of salt, sugar, and one of the antioxidants (polyphosphates, asc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e9f0300ce10d7f19b8a24dc2a09dc6a
https://doi.org/10.1177/1077727x7300200103
https://doi.org/10.1177/1077727x7300200103
Publikováno v:
Journal of the American Society for Horticultural Science. 96:138-141
Tomato plants, cvs. Campbell 1327 in 1967 and Heinz 1350 in 1968, were grown in 6 plastic greenhouses (2,4-D added, filtered or ambient atmospheres) and outside plots. The effect of 2,4-D added application on the yield and appearance of tomatoes was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7ad5617b3373bafbaf861353fa47ffe
https://doi.org/10.21273/jashs.96.2.138
https://doi.org/10.21273/jashs.96.2.138
Publikováno v:
Journal of Food Science. 28:283-285
SUMMARY The results reported here represent a preliminary study of the action of papain on the proteins of beef skeletal muscle. Suspensions of protein preparations which had been isolated from beef semitendinosus muscle were incubated with both crys
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d6690a33a8cddd5703cface1304859d
https://doi.org/10.1111/j.1365-2621.1963.tb00197.x
https://doi.org/10.1111/j.1365-2621.1963.tb00197.x
Publikováno v:
Journal of Food Science. 34:210-212
SUMMARY –The effect of heat on trichina larvae was studied in pork roasts cut from trichinae infected loins. Roasts were cooked to end-point temperatures of 120, 125, 130, 135, 140, 145, 150 or 160°F in electric household ranges at oven temperatur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51252939477ecd0b69dd803f36faa6c0
https://doi.org/10.1111/j.1365-2621.1969.tb00920.x
https://doi.org/10.1111/j.1365-2621.1969.tb00920.x