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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

โœ Scribed by MARION L. CREMER; DANETTE K. RICHMAN

Book ID
108812210
Publisher
Institute of Food Technologists
Year
1987
Tongue
English
Weight
747 KB
Volume
52
Category
Article
ISSN
0022-1147

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Sensory Quality of Spaghetti with Meat S
Sensory Quality of Spaghetti with Meat Sauce After Varying Holding Treatments and Heating in Institutional Microwave and Convection Ovens
โœ MARION L. CREMER ๐Ÿ“‚ Article ๐Ÿ“… 1983 ๐Ÿ› Institute of Food Technologists ๐ŸŒ English โš– 538 KB

Sensory quality of spaghetti was determined for a freshly prepared sample and after heating in institutional microwave and convection ovens following holding 1 hr chilled; 24 hr chilled; 24 hr frozen; 24 hr frozen, 24 hr chilled. Differences attributable to holding treatment occurred in moistness; i