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Microwave cooking of vegetables. Ascorbic acid retention and palatability.
KYLEN AM, CHARLES VR, MCGRATH BH, SCHLETER JM, WEST LC, VAN DUYNE FO. KYLEN AM, et al. Among authors: van duyne fo. J Am Diet Assoc. 1961 Oct;39:321-6. J Am Diet Assoc. 1961. PMID: 13755567 No abstract available.
Thiamine in, and palatability of soybeans.
WHEELER EH, TITUS MC, VANDUYNE FO. WHEELER EH, et al. J Am Diet Assoc. 1960 Oct;37:357-62. J Am Diet Assoc. 1960. PMID: 13784754 No abstract available.
MICROWAVE AND CONVENTIONAL COOKING OF MEAT.
KYLEN AM, MCGRATH BH, HALLMARK EL, VANDUYNE FO. KYLEN AM, et al. J Am Diet Assoc. 1964 Aug;45:139-45. J Am Diet Assoc. 1964. PMID: 14180628 No abstract available.
Fat content, yield, and palatability of ground beef.
FRUIN MF, VAN DUYNE FO. FRUIN MF, et al. Among authors: van duyne fo. J Am Diet Assoc. 1961 Oct;39:317-20. J Am Diet Assoc. 1961. PMID: 13702309 No abstract available.
Preparing top round beef roasts.
Gaines MK, Perry AK, Van Duyne FO. Gaines MK, et al. Among authors: van duyne fo. J Am Diet Assoc. 1966 Mar;48(3):204-9. J Am Diet Assoc. 1966. PMID: 5909521 No abstract available.
Slow cooker vs. oven preparation of meat loaves and chicken.
Peters CR, Sinwell DD, Van Duyne FO. Peters CR, et al. Among authors: van duyne fo. J Am Diet Assoc. 1983 Oct;83(4):430-5. J Am Diet Assoc. 1983. PMID: 6619457
Cooking losses, tenderness, palatability, and thiamine and riboflavin content of beef as affected by roasting, pressure saucepan cooking, and broiling.
CLARK RK, VAN DUYNE FO. CLARK RK, et al. Among authors: van duyne fo. Food Res. 1949 May-Jun;14(3):221-30. doi: 10.1111/j.1365-2621.1949.tb16227.x. Food Res. 1949. PMID: 18150588 No abstract available.
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