Výsledky vyhledávání - "CAUSEY, KATHRYN"

Akademický článek

EFFECTS OF FOUR COOKING PRESSURES ON LOCALLY GROWN BROCCOLI: COOKING TIME, PALATABILITY, ASCORBIC ACID, THIAMINE, AND RIBOFLAVIN.

Autor: TREFETHEN, ISABELLE, CAUSEY, KATHRYN, FENTON, FAITH

Publikováno v: Journal of Food Science (Wiley-Blackwell); Jan1951, Vol. 16 Issue 1-6, p409-414, 6p

Zobrazit plný text záznamu

Akademický článek

EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. III. LAMB.

Autor: CAUSEY, KATHRYN, HAUSRATH, MARY ELIZABETH, RAMSTAD, PAUL E., FENTON, FAITH

Publikováno v: Journal of Food Science (Wiley-Blackwell); May1950, Vol. 15 Issue 3, p256-261, 6p

Zobrazit plný text záznamu

Akademický článek

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

Autor: CAUSEY, KATHRYN, HAUSRATH, MARY ELIZABETH, RAMSTAD, PAUL E., FENTON, FAITH

Publikováno v: Journal of Food Science (Wiley-Blackwell); May1950, Vol. 15 Issue 3, p249-255, 7p

Zobrazit plný text záznamu

Akademický článek

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

Autor: CAUSEY, KATHRYN, ANDREASSEN, ELLA GLEIM, HAUSRATH, MARY ELIZABETH, ALONG, CARMEL, RAMSTAD, PAUL E., FENTON, FAITH

Publikováno v: Journal of Food Science (Wiley-Blackwell); May1950, Vol. 15 Issue 3, p237-248, 12p

Zobrazit plný text záznamu

Periodical

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

Autor: CAUSEY, KATHRYN, FENTON, FAITH

Publikováno v: Journal of the American Dietetic Association; June 1951, Vol. 27 Issue: 6 p491-495, 5p

Zobrazit plný text záznamu

Periodical

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

Autor: CAUSEY, KATHRYN, FENTON, FAITH

Publikováno v: Journal of the American Dietetic Association; May 1951, Vol. 27 Issue: 5 p390-395, 6p

Zobrazit plný text záznamu