11 research outputs found
ENERGY USE, TIME AND PRODUCT YIELD OF TURKEY ROLLS AT THREE OVEN LOADS AND COOKING TEMPERATURES IN A CONVECTION OVEN1
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Sensory Quality of Turkey Breasts and Energy Consumption for Roasting in A Convection Oven and Reheating in Infrared, Microwave, and Convection Ovens
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HOSPITAL READY-PREPARED TYPE FOODSERVICE SYSTEM: TIME AND TEMPERATURE CONDITIONS, SENSORY AND MICROBIOLOGICAL QUALITY OF SCRAMBLED EGGS
No full textSensory Quality and Energy Use for Scrambled Eggs and Beef Patties Heated in Institutional Microwave and Convection Ovens
No full textTIME AND TEMPERATURE, MICROBIOLOGICAL AND SENSORY QUALITY OF MEAT LOAF IN A COMMISSARY FOODSERVICE SYSTEM TRANSPORTING HEATED FOOD
No full textTime, Temperature, Microbial and Sensory Quality Assessment of Chicken and Noodles in a Hospital Foodservice System
No full textTEXTURE AND EATING QUALITY OF RAW- AND THAWED-ROASTED TURKEY AND CHICKEN BREASTS AS INFLUENCED BY AGE OF BIRDS AND PERIOD OF FROZEN STORAGE
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