The 2021 NCTE Presidential Address: El Hoyo.
- Published in:
- Research in the Teaching of English, 2023, v. 58, n. 2, p. 231, doi. 10.58680/rte202332793
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- Publication type:
- Article
Works matching DE "MEAT loaf"
Results: 19
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2
М’ЯСНИЙ ХЛІБ З РОСЛИННИМИ ІНГРЕДІЄНТАМИ.
- Published in:
- Scientific Works, 2023, v. 87, n. 2, p. 84, doi. 10.15673/swonaft.v87i2.2860
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- Article
3
MEATLOAF.
- Published in:
- 2011
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- Publication type:
- Recipe
4
MULTINATIONAL MEATLOAF.
- Published in:
- 2010
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- Publication type:
- Recipe
5
The Effect of Ginger Rhizome Addition and Storage Time on the Quality of Pork Meatloaf.
- Published in:
- Foods, 2022, v. 11, n. 22, p. 3563, doi. 10.3390/foods11223563
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- Publication type:
- Article
6
INSTRUMENTAL AND SENSORIAL TESTS FOR PREDICTING THE TEXTURAL PROFILE OF REFORMULATED MEATLOAF.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2018, v. 42, n. 1, p. 61
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- Publication type:
- Article
7
THE EFFECT OF THE PARTIAL SUBSTITUTION OF PORK BACK FAT WITH VEGETABLE OILS AND WALNUTS ON THE CHEMICAL COMPOSITION, TEXTURE PROFILE AND SENSORIAL PROPERTIES OF MEATLOAF.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2015, v. 39, n. 1, p. 58
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- Publication type:
- Article
8
Isolation, identification, and antibiogram studies of Escherichia coli from ready-to-eat foods in Mymensingh, Bangladesh.
- Published in:
- Veterinary World, 2022, v. 15, n. 6, p. 1497, doi. 10.14202/vetworld.2022.1497-1505
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- Publication type:
- Article
9
Influence of Bicarbonates and Salt on the Physicochemical and Sensory Properties of Meatloaf.
- Published in:
- Journal of Food Quality, 2022, p. 1, doi. 10.1155/2022/4788425
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- Publication type:
- Article
10
Effects of Tomato Powder on Color, Lipid Oxidation and Sensory Properties of Comminuted Meat Products.
- Published in:
- Journal of Food Quality, 2012, v. 35, n. 5, p. 323, doi. 10.1111/j.1745-4557.2012.00457.x
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- Publication type:
- Article
11
Convection oven frying: Heat and mass transport in the product
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1347
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- Article
12
Time and temperature, microbiological and sensory quality of meat loaf in a commissary foodservice system transporting heated food
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 317
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- Publication type:
- Article
13
Effect of pork hearts, additives and pH adjustment on properties of meat loaves
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 741
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- Publication type:
- Article
14
Quality characteristics of soy-substituted ground beef, pork and turkey meat loaves
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 502
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- Publication type:
- Article
15
Manufacture of spent hen ayami and its utilisation in meatloaf and fresh sausage.
- Published in:
- British Poultry Science, 2002, v. 43, n. 2, p. 218, doi. 10.1080/00071660120121427
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- Publication type:
- Article
16
An Appreciation of a Modern-Day Troubadour.
- Published in:
- CounterPunch, 2022, p. 1
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- Publication type:
- Article
17
Effect of adding olive oil emulsion on qualities of chicken meat loaf.
- Published in:
- Journal of the Chinese Society of Animal Science, 2021, v. 50, p. 238
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- Article
18
Color, pigment and iron content of meat loaves with blood, blood emulsions, or mechanically deboned meat added
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1551, doi. 10.1111/j.1365-2621.1985.tb10531.x
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- Publication type:
- Article
19
The Effect of Turmeric Rhizome on the Inhibition of Lipid Oxidation and the Quality of Vacuum-Packed Pork Meatloaf.
- Published in:
- Applied Sciences (2076-3417), 2022, v. 12, n. 20, p. N.PAG, doi. 10.3390/app122010641
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- Publication type:
- Article