title: Sensory qualities and nutrient retention of beef strips prepared by different household cooking techniques.
authors.affiliation: Department of Nutritional Science and Dietetics, University of Nebraska, Lincoln 68583-0806.
authors.forename: J
authors.initials: J
authors.lastname: Yang
authors.forename: A
authors.initials: A
authors.lastname: Sulaeman
authors.forename: B
authors.initials: B
authors.lastname: Setiawan
authors.forename: A
authors.initials: A
authors.lastname: Atughonu
authors.forename: D W
authors.initials: DW
authors.lastname: Giraud
authors.forename: J A
authors.initials: JA
authors.lastname: Driskell
mesh_terms: 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
chemical_list: D007501:Iron; D008274:Magnesium; D015032:Zinc; D011736:Pyridoxine; D013831:Thiamine