Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Mary V. Klicka"'
Publikováno v:
Journal of Food Science. 50:178-181
A study of a new military ration, the Meal, Ready-to-Eat, Individual (MRE) after 2 yr of storage at four different temperatures was conducted. The main emphasis is on the statistical analysis of data on consumer-acceptance, in particular the estimati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d97981831271002f46f8712f922d349c
https://doi.org/10.1111/j.1365-2621.1985.tb13304.x
https://doi.org/10.1111/j.1365-2621.1985.tb13304.x
Publikováno v:
Journal of Food Science. 52:1712-1717
Average consumer-acceptance scores on the military ration called the Meal, Ready-to-Eat, at four temperatures and storage times through 60 months fitted an Arrhenius-like mathematical model which estimated the dependence of average score on storage t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef6bf3e77ace24c455d90d921f8f7e4a
https://doi.org/10.1111/j.1365-2621.1987.tb05911.x
https://doi.org/10.1111/j.1365-2621.1987.tb05911.x
Publikováno v:
Journal of the American Dietetic Association. 51:238-245
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef47b9218e69c7367a0ca22621ad3408
https://doi.org/10.1016/s0002-8223(21)11834-6
https://doi.org/10.1016/s0002-8223(21)11834-6
Autor:
Betty A. Davis, Mary V. Klicka
The feasibility of heating precooked frozen meals and maintaining them not for six or eight hours at 71 deg C until they were consumed was determined. The sensory quality of the meals and the dependability of a commercial holding oven were also inves
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4123ce6b030de62e6f89dcecf465bf3e
https://doi.org/10.21236/ada129827
https://doi.org/10.21236/ada129827
This study was conducted to provide baseline data (acceptance, nutrition, stability, utility, weight and cube data, heating and water requirements) on past and existing military operational rations/foods to assist in systems analyses for development
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f96b7ef3f1198b21a1d1888f00879acf
https://doi.org/10.21236/ada131903
https://doi.org/10.21236/ada131903
Meat loaves were prepared in accordance with Armed Forces Recipe L-35 using ground meat extended with hydrated granular soy concentrate (18% protein- wet basis). The hydrated soy protein was added to the ground meat at 10 and 20% levels. The primary
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00cc688e18463b2e28674d228df1462a
https://doi.org/10.21236/ada131803
https://doi.org/10.21236/ada131803
At the request of the Walter Reed Army Medical Center, production guides for modified or restricted diets have been developed at NARADCOM. This report includes production guides for eight entrees and one dessert item, designed for patients on a Renal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc22db00fe4c8d07acebc87c6c479c02
https://doi.org/10.21236/ada083141
https://doi.org/10.21236/ada083141
This report contains recipes suitable for therapeutic diet use in Army hospitals. Selection of the 124 recipes was based upon recipes found in the Armed Forces Recipe Service (AFRS) recipe file. Two hundred eighty-nine different modifications of thes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db93f49f9c1a52048c8296f921379fa9
https://doi.org/10.21236/ada142090
https://doi.org/10.21236/ada142090
Publikováno v:
Cornell Hospitality Quarterly; Aug1968, Vol. 9 Issue 2, p56-106, 51p
Publikováno v:
Cornell Hospitality Quarterly; Aug1965, Vol. 6 Issue 2, p72-117, 46p