Works matching DE "BARBECUE cooking"

Results: 80

FOODS OF FREEDOM: JUNETEENTH AS A CULINARY TOURIST ATTRACTION.

Published in:

Tourism Review International, 2006, v. 9, n. 4, p. 379, doi. 10.3727/154427206776330562

By:

Donovan, Anne;
DeBres, Karen

Publication type:

Article

Potential of synchronous fluorescence spectroscopy coupled with chemometrics to determine the heterocyclic aromatic amines in grilled meat.

Published in:

European Food Research & Technology, 2010, v. 231, n. 5, p. 803, doi. 10.1007/s00217-010-1323-6

By:

Sahar, A.;
Portanguen, S.;
Kondjoyan, A.;
Dufour, É.

Publication type:

Article

Effect of several kitchen treatments on hexachlorocyclohexane residues in ovine meat.

Published in:

Bulletin of Environmental Contamination & Toxicology, 1993, v. 51, n. 4, p. 612, doi. 10.1007/BF00192181

By:

Conchello, Ma;
Herrera, A.;
Ariño, A.;
Lazaro, R.;
Bayarri, S.

Publication type:

Article

Effect of grilling, roasting, and cooking on the natural hexachlorobenzene content of ovine meat.

Published in:

Bulletin of Environmental Contamination & Toxicology, 1993, v. 50, n. 6, p. 828, doi. 10.1007/BF00209946

By:

Conchello, M.;
Herrera, A.;
Ariño, A.;
Lázaro, R.;
Pérez-Arquillué, M.

Publication type:

Article

The Kentucky Barbecue Book.

Published in:

2013

By:

ABRAMSON, SAM

Publication type:

Book Review

Erratum.

Published in:: 2020
Publication type:: Correction Notice

'The Scent of Human Barbecue!'--A Poem.

Published in:

2024

By:

Al-Raddi, Al-Saddiq;
Bajalan, Bryar;
Shook

Publication type:

Poem

The prevalence and number of Salmonella in sausages and their destruction by frying, grilling or barbecuing.

Published in:

Journal of Applied Microbiology, 2002, v. 93, n. 4, p. 541, doi. 10.1046/j.1365-2672.2002.01721.x

By:

Mattick, K.L.;
Bailey, R.A.;
Jørgensen, F.;
Humphrey, T.J.

Publication type:

Article

Beware barbecue brush bristles.

Published in:

Medical Journal of Australia, 2016, v. 204, n. 11, p. 400, doi. 10.5694/mja16.n2006

By:

Swannell, Cate

Publication type:

Article

Grilling may cause cancer-causing compounds.

Published in:: Urology Times, 2002, v. 30, n. 7, p. 40
Publication type:: Article

Craft or Curse? How Barbecue Became Cool.

Published in:

Southern Cultures, 2022, v. 28, n. 1, p. 1, doi. 10.1353/scu.2022.0007

By:

Miller, Adrian

Publication type:

Article

Holy Smoke: The Big Book of North Carolina Barbecue.

Published in:

2009

By:

Sauceman, Fred

Publication type:

Book Review

The effect of different cooking methods on proximate composition and lipid quality of rainbow trout ( Oncorhynchus mykiss).

Published in:

International Journal of Food Science & Technology, 2007, v. 42, n. 7, p. 874, doi. 10.1111/j.1365-2621.2006.01298.x

By:

Tokur, Bahar

Publication type:

Article

A Review of “SAVAGE BARBECUE: RACE, CULTURE, AND THE INVENTION OF AMERICAN'S FIRST FOOD”.

Published in:

2013

By:

Beasley, Myron M.

Publication type:

Book Review

A Review of “Republic of Barbecue: Stories Beyond the Brisket”.

Published in:

2011

By:

Veteto, James R.

Publication type:

Book Review

CRISPY HONEY BARBECUE WINGS.

Published in:

2016

By:

Houston, Rochelle

Publication type:

Recipe

AUNT EDITH'S RECIPE FOR BARBEQUE.

Published in:

2013

By:

Thompson, Mary Ellen

Publication type:

Recipe

BARBECUED PORK CHOPS.

Published in:

2013

By:

Franklin, Denise

Publication type:

Recipe

Seoul street scenes.

Published in:: Asia Weekly, 2008, v. 2, n. 33, p. 32
Publication type:: Article

Soccer games and record-breaking PM<sub>2.5</sub> pollution events in Santiago, Chile.

Published in:

Atmospheric Chemistry & Physics Discussions, 2019, p. 1, doi. 10.5194/acp-2019-820

By:

Lapere, Rémy;
Menut, Laurent;
Mailler, Sylvain;
Huneeus, Nicolás

Publication type:

Article

Patents.

Published in:: Chemistry & Industry, 2006, n. 8, p. 14
Publication type:: Article

Australian and United States Consumer Acceptance of Beef Brisket Cooked Using the Low and Slow Barbeque Method.

Published in:

Foods, 2024, v. 13, n. 19, p. 3049, doi. 10.3390/foods13193049

By:

Lees, Jarrod;
Hardcastle, Nicholas;
Johnston, Justin;
Wong, Rohen;
Cuthbertson, Holly;
Tarr, Garth;
Garmyn, Andrea;
Miller, Markus;
Polkinghorne, Rod;
McGilchrist, Peter

Publication type:

Article

The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality.

Published in:

Foods, 2023, v. 12, n. 7, p. 1374, doi. 10.3390/foods12071374

By:

Sumer, Gulsah;
Oz, Fatih

Publication type:

Article

Education and Eats: The Summer of BBQ.

Published in:

Journal of College Admission, 2007, n. 196, p. 2

By:

Riggs, Ryan

Publication type:

Article

Cooking and Palatability Traits of Beef Longissimus Steaks Cooked with a Belt Grill or an Open...

Published in:

Journal of Animal Science, 1998, v. 76, n. 11, p. 2805, doi. 10.2527/1998.76112805x

By:

Wheeler, T.L.;
Shackelford, S.D.

Publication type:

Article

Safety and quality assessment of street‐vended barbecue chicken samples from Faisalabad, Pakistan.

Published in:

Food Science & Nutrition, 2023, v. 11, n. 2, p. 930, doi. 10.1002/fsn3.3127

By:

Ali, Ayesha;
Ahmad, Naveed;
Liaqat, Atif;
Farooq, Muhammad Adil;
Ahsan, Samreen;
Chughtai, Muhammad Farhan Jahangir;
Rahaman, Abdul;
Saeed, Kanza;
junaid‐ur‐Rahman, Syed;
Siddeeg, Azhari

Publication type:

Article

Garden of the Saudi Villa: Its Drawbacks and Prospects.

Published in:

Journal Architecture & Planning, 2013, v. 25, n. 2, p. 51

By:

Hakky, Rafee Ibrahim

Publication type:

Article

Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties.

Published in:

Journal of Chemistry, 2016, p. 1, doi. 10.1155/2016/1056201

By:

García-Lomillo, Javier;
González-SanJosé, Ma Luisa;
Del Pino-García, Raquel;
Ortega-Heras, Miriam;
Muñiz-Rodríguez, Pilar

Publication type:

Article

The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South.

Published in:

2012

By:

Stone, Glenn Davis

Publication type:

Book Review

Mmm for YMM.

Published in:: 2016
Publication type:: Image

Gate Precast Kissimmee wins 2019 PCI Foundation Barbecue Competition.

Published in:: PCI Journal, 2020, v. 65, n. 2, p. 11
Publication type:: Article

PCI Foundation’s Pig on the Run barbecue contest takes off in August.

Published in:: PCI Journal, 2019, p. 11
Publication type:: Article

PCI Foundation BBQ contest exceeds fundraising goal.

Published in:: PCI Journal, 2017, p. 17
Publication type:: Article

PCI Foundation to hold second barbecue competition.

Published in:

PCI Journal, 2016, p. 13

By:

McIntyre, Marty

Publication type:

Article

FROM PCI HEADQUARTERS.

Published in:: PCI Journal, 2015, p. 11
Publication type:: Article

Black smoke: African Americans and the United States of barbecue.

Published in:

Food, Culture & Society, 2023, v. 26, n. 5, p. 1274, doi. 10.1080/15528014.2022.2057708

By:

Worley, Barbara

Publication type:

Article

THE SLAW AND THE SLOW COOKED: CULTURE AND BARBECUE IN THE MID-SOUTH.

Published in:

2013

By:

Pyle, Anika

Publication type:

Book Review

Grilled Nationalism.

Published in:

Food, Culture & Society, 2013, v. 16, n. 2, p. 301, doi. 10.2752/175174413X13589681351458

By:

Avieli, Nir

Publication type:

Article

Barbecue.

Published in:

2016

By:

Randles, Zinia;
Doucette, Wendy

Publication type:

Book Review

Barbeque road warriors.

Published in:

Australasian Journal of Popular Culture, 2017, v. 6, n. 1, p. 47, doi. 10.1386/ajpc.6.1.47_1

By:

Hinrichs, Craig L.

Publication type:

Article

Bristling BBQs.

Published in:

Canadian Medical Association Journal (CMAJ), 2005, v. 173, n. 5, p. 474

By:

Sibbald, Barbara

Publication type:

Article

Developing a Value-Added, Ready to Cook New Orleans Barbeque Shrimp Entrée.

Published in:

Journal of Culinary Science & Technology, 2014, v. 12, n. 1, p. 67, doi. 10.1080/15428052.2013.846877

By:

Black, S.B.;
Cael, M.D.;
Shackelford, J.B.;
Jirangrat, W.;
Lampila, L.E.

Publication type:

Article

Websites of Interest.

Published in:

2009

By:

Reutzler, Tanya;
Taylor, Jim

Publication type:

Web Site Review

中红外光谱模型用于烤肉中苯并[a]龙的快速检测和评估.

Published in:

Food & Machinery, 2023, n. 3, p. 34, doi. 10.13652/j.spjx.l003.578&2022.80657

By:

邵淑娟;
李丽;
温磊;
宋欢;
阳生琼

Publication type:

Article

The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk.

Published in:

Journal of the Science of Food & Agriculture, 2018, v. 98, n. 2, p. 719, doi. 10.1002/jsfa.8519

By:

Unal, Kubra;
Karakaya, Mustafa;
Oz, Fatih

Publication type:

Article

Dai Nippon Printing Co., Ltd, Medi·Ca AC for Enumeration of Aerobic Bacteria.

Published in:

Journal of AOAC International, 2014, v. 97, n. 3, p. 837, doi. 10.5740/jaoacint.13-163

By:

YI CHEN;
ZIEMER, WAYNE;
SALFINGER, YVONNE

Publication type:

Article

BENFIELD ELECTRIC ANNOUNCES NEW SERVICE DESK.

Published in:: Elevator World, 2009, v. 57, n. 1, p. 32
Publication type:: Article

Cooking Methods for Red Meats and Risk of Type 2 Diabetes: A Prospective Study of U.S. Women.

Published in:

2017

By:

Gang Liu;
Geng Zong;
Hu, Frank B.;
Willett, Walter C.;
Eisenberg, David M.;
Qi Sun;
Liu, Gang;
Zong, Geng;
Sun, Qi

Publication type:

journal article

In This Issue of .

Published in:

2017

By:

Bingham, Max

Publication type:

Editorial

Holy Smoke: The Big Book of North Carolina Barbecue.

Published in:

2008

By:

Moniz Jr., Richard J.

Publication type:

Book Review