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Journal of the American Dietetic Association
|
July 1, 1991
Effects of meat color, oven temperature, and sampling position on thiamin retention and moisture content of cooked turkey rolls
J H Hsieh, M E Matthews, R W Hartel
Journal of the American Dietetic Association
|
September 1, 1981
Effect of microwave heating in cook/chill food service system. Energy balance for heating beef loaf
C A Dahl, M E Matthews, D B Lund
Journal of the American Dietetic Association
|
August 1, 1988
Bentonite models simulate turkey rolls during convective heating
N F Unklesbay, N E Brown, M E Matthews
Animal Genetics
|
June 1, 1994
Canine dinucleotide repeat polymorphism at the VIAS-D23 locus
C R Primmer, N A Robinson, M E Matthews
Journal of Food Protection
|
March 7, 2019
Fate of Staphylococcus aureus in Beef Loaf, Potatoes and Frozen and Canned Green Beans after Microwave-Heating in a Simulated Cook/Chill Hospital Foodservice System <sup>1</sup>
C A Dahl, M E Matthews, E H Marth
Journal of Food Protection
|
March 7, 2019
Survival of Streptococcus faecium in Beef loaf and Potatoes after Microwave-Heating in a Simulated Cook/Chill Foodservice System <sup>1</sup>
C A Dahl, M E Matthews, E H Marth
Journal of the American Dietetic Association
|
May 1, 1986
Labor time spent in foodservice activities in one hospital: a 12-year profile
M E Matthews, M V Zardain, M J Mahaffey
The Journal of Microwave Power
|
June 1, 1980
Cook/chill foodservice system with a microwave oven: aerobic plate counts from beef loaf, potatoes and frozen green beans
C A Dahl, M E Matthews, E H Marth
Journal of the American Dietetic Association
|
December 1, 1981
Improving the flow of customers in a hospital cafeteria
E M Lopez-Soriano, M E Matthews, J P Norback
Journal of the American Dietetic Association
|
April 1, 1981
Variables affecting productivity in food service systems of nursing homes
L S Yung, M E Matthews, V K Johnson, et al.
Page
of 7
Search research articles
Search
Showing results (41-50 of 63) with videos related to
Sort By:
Page
of 7
Journal of the American Dietetic Association
|
July 1, 1991
Effects of meat color, oven temperature, and sampling position on thiamin retention and moisture content of cooked turkey rolls
J H Hsieh, M E Matthews, R W Hartel
Journal of the American Dietetic Association
|
September 1, 1981
Effect of microwave heating in cook/chill food service system. Energy balance for heating beef loaf
C A Dahl, M E Matthews, D B Lund
Journal of the American Dietetic Association
|
August 1, 1988
Bentonite models simulate turkey rolls during convective heating
N F Unklesbay, N E Brown, M E Matthews
Animal Genetics
|
June 1, 1994
Canine dinucleotide repeat polymorphism at the VIAS-D23 locus
C R Primmer, N A Robinson, M E Matthews
Journal of Food Protection
|
March 7, 2019
Fate of Staphylococcus aureus in Beef Loaf, Potatoes and Frozen and Canned Green Beans after Microwave-Heating in a Simulated Cook/Chill Hospital Foodservice System <sup>1</sup>
C A Dahl, M E Matthews, E H Marth
Journal of Food Protection
|
March 7, 2019
Survival of Streptococcus faecium in Beef loaf and Potatoes after Microwave-Heating in a Simulated Cook/Chill Foodservice System <sup>1</sup>
C A Dahl, M E Matthews, E H Marth
Journal of the American Dietetic Association
|
May 1, 1986
Labor time spent in foodservice activities in one hospital: a 12-year profile
M E Matthews, M V Zardain, M J Mahaffey
The Journal of Microwave Power
|
June 1, 1980
Cook/chill foodservice system with a microwave oven: aerobic plate counts from beef loaf, potatoes and frozen green beans
C A Dahl, M E Matthews, E H Marth
Journal of the American Dietetic Association
|
December 1, 1981
Improving the flow of customers in a hospital cafeteria
E M Lopez-Soriano, M E Matthews, J P Norback
Journal of the American Dietetic Association
|
April 1, 1981
Variables affecting productivity in food service systems of nursing homes
L S Yung, M E Matthews, V K Johnson, et al.
Page
of 7