Tenderness and cooking loss of beef and pork. I. Relative effects of microwave cooking, deep-fat frying, and oven-broiling.
D000818:Animals; D002417:Cattle; D003296:Cooking; D004435:Eating; D008460:Meat / Q000032:analysis; D008872:Microwaves; D009747:Nutritional Physiological Phenomena; D013552:Swine