Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Frances Carlin"'
Autor:
Anukool Polsiri, Yolanda Acacio Ziprin, Jane A. Bowers, Barbara Rainey, Frances Van Duyne, Frances Carlin, Aiko K. Perry, Mary E. Zabik, Linda Kragt
Publikováno v:
Journal of Food Science. 43:830-833
A collaborative study was made by four laboratories on characteristics of meat loaves as affected by 15 or 30% substitution of texturized soy flour (TSP) obtained from six manufacturers. Increased levels of TSP caused a progressive decrease in total
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f271a25aba50d96bc4400ad5e496e833
https://doi.org/10.1111/j.1365-2621.1978.tb02432.x
https://doi.org/10.1111/j.1365-2621.1978.tb02432.x
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
Publikováno v:
Journal of Food Science. 47:1096-1099
Beef-pork loaves containing Trichinella spiralis larvae were cooked in two household ovens (2450 MHz). Loaves were molded into ring (R), oval (O) or oblong (L) shapes. After cooking, internal temperatures were measured at five locations in each loaf.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b30db447e3cc25561abaf0ccd63e1b16
https://doi.org/10.1111/j.1365-2621.1982.tb07626.x
https://doi.org/10.1111/j.1365-2621.1982.tb07626.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
Publikováno v:
American Potato Journal. 33:79-83
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89fba3d8badb34e7b9fee64fceb42806
https://doi.org/10.1007/bf02888319
https://doi.org/10.1007/bf02888319
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