Sensory qualities and nutrient retention of beef strips prepared by different household cooking techniques.
Yang
J
J
Department of Nutritional Science and Dietetics, University of Nebraska, Lincoln 68583-0806.
Sulaeman
A
A
Setiawan
B
B
Atughonu
A
A
Giraud
D W
DW
Driskell
J A
JA
D000328:Adult; D000818:Animals; D002417:Cattle; D003116:Color; D003296:Cooking; D005260:Female; D006358:Hot Temperature; D006801:Humans; D007501:Iron / Q000032:analysis / Q000378:metabolism; D008274:Magnesium / Q000032:analysis / Q000378:metabolism; D008297:Male; D008460:Meat / Q000032:analysis / Q000592:standards*; D008872:Microwaves; D009753:Nutritive Value; D011736:Pyridoxine / Q000032:analysis / Q000378:metabolism; D013649:Taste; D013831:Thiamine / Q000032:analysis / Q000378:metabolism; D013997:Time Factors; D015032:Zinc / Q000032:analysis / Q000378:metabolism
D007501:Iron; D008274:Magnesium; D015032:Zinc; D011736:Pyridoxine; D013831:Thiamine