Academic literature on the topic 'Cookery (Salt)'
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Journal articles on the topic "Cookery (Salt)"
RODRIGUES, JÉSSICA F., GABRIELA JUNQUEIRA, CARLA S. GONÇALVES, JOÃO D. S. CARNEIRO, ANA CARLA M. PINHEIRO, and CLEITON A. NUNES. "Elaboration of garlic and salt spice with reduced sodium intake." Anais da Academia Brasileira de Ciências 86, no. 4 (2014): 2065–75. http://dx.doi.org/10.1590/0001-3765201420130464.
Full textAmmar, Hany R., Sayed M. Saleh, Subbarayan Sivasankaran, Abuzar E. A. E. Albadri, and Fahad A. Al-Mufadi. "Investigation of Element Migration from Aluminum Cooking Pots Using ICP-MS." Applied Sciences 13, no. 24 (2023): 13119. http://dx.doi.org/10.3390/app132413119.
Full textMacnair, AlexanderL. "SALT IN PROCESSED AND HOME-COOKED FOOD." Lancet 329, no. 8534 (1987): 689–90. http://dx.doi.org/10.1016/s0140-6736(87)90457-0.
Full textPyshkovа, Elena Petrovna, Pavel Aleksandrovich Dmitriev, and Aleksandr Nikolaevich Baklanov. "INCREASE THE SAFETY OF IODINATED COOKED SALT." Theoretical & Applied Science 73, no. 05 (2019): 432–38. http://dx.doi.org/10.15863/tas.2019.05.73.64.
Full textRUUSUNEN, M., M. NIEMISTÖ, and E. PUOLANNE. "Sodium reduction in cooked meat products by using commercial potassium phosphate mixtures." Agricultural and Food Science 11, no. 3 (2002): 199–207. http://dx.doi.org/10.23986/afsci.5725.
Full textDesmond, A., and A. Darwin. "T. H. Huxley’s turbulent apprenticeship years: John Charles Cooke and the John Salt scandal." Archives of Natural History 48, no. 2 (2021): 215–26. http://dx.doi.org/10.3366/anh.2021.0718.
Full textWang, Chaoyue, Leonardo Susta, and Shai Barbut. "Textural Restoration of Broiler Breast Fillets with Spaghetti Meat Myopathy, Using Two Alginate Gels Systems." Gels 10, no. 1 (2023): 7. http://dx.doi.org/10.3390/gels10010007.
Full textVierck, Kelly R., Jerrad F. Legako, and J. Chance Brooks. "79 Cooking method and beef flavor: a multivariate approach." Journal of Animal Science 97, Supplement_1 (2019): 27. http://dx.doi.org/10.1093/jas/skz053.059.
Full textIryna, VLASENKO, SEMKO Tetiana, and BANDURA Valentyna. "TECHNOLOGY OF COOKED-SMOKED SAUSAGES WITH IODIZED SALT." INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL "COMMODITIES AND MARKETS" 36, no. 4 (2020): 103–12. http://dx.doi.org/10.31617/tr.knute.2020(36)10.
Full textde Oliveira Paula, Marielle Maria, Armando Abel Massingue, Ana Paula Rocha de Moura, João de Deus Souza Carneiro, Alcinéia de Lemos Souza Ramos, and Eduardo Mendes Ramos. "Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats." Food Science and Technology International 27, no. 1 (2020): 73–83. http://dx.doi.org/10.1177/1082013220932355.
Full textDissertations / Theses on the topic "Cookery (Salt)"
Ulinskaitė, Monika. "Natrio druskų mažinimo galimybės termiškai apdorotuose mėsos gaminiuose." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2013. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2013~D_20130618_095230-70698.
Full textSabah, Judith R. "Evaluation of organic salts and spices for the control of Clostridium perfringens in cooked vacuum-packaged ground beef products during alternative cooling procedures /." Search for this dissertation online, 2003. http://wwwlib.umi.com/cr/ksu/main.
Full textNascimento, Renata do 1977. "Redução de cloreto de sódio e substituição de nitrito de sódio em produto cárneo embutido cozido = características físico-químicas, microbiológicas e sensoriais." [s.n.], 2010. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255090.
Full textZagdoun, Marine. "Caractérisation de l'influence de facteurs environnementaux sur l'écologie microbienne du jambon cuit tranché." Thesis, université Paris-Saclay, 2020. http://www.theses.fr/2020UPASA003.
Full textBooks on the topic "Cookery (Salt)"
Sjögren, Vivi-Ann. Andalusiens grova salt =: Sal gorda de Andalucía. Schildts, 1996.
Find full textLangre, Jacques de. Seasalt's hidden powers: The biological action of all ocean minerals on body and mind. Happiness Press, 1994.
Find full textMunakata, Nobuko. Munakata Nobuko no oishii usuaji menyū: Ichinichi enbun 10 guramu ika. Ie no Hikari Kyōkai, 1994.
Find full textR, Gerlach Larry, and Von Schmidt Carole B, eds. Dining in--Salt Lake City: Cookbook : a collection of gourmet recipes for complete meals from the Salt Lake City area's finest restaurants. Peanut Butter Pub., 1985.
Find full textJordan, Michele Anna. Salt & pepper: 135 perfectly seasoned recipes. Broadway Books, 1999.
Find full textLivingston, A. D. Cold-smoking & salt-curing meat, fish, & game. Lyons & Burford, Publishers, 1995.
Find full textGee, Margaret. The longevity Chinese vegetarian cookbook: Outstanding Pritikin-style recipes, no added fat, salt, oil, sugar or MSG. Thorsons, 1987.
Find full textBook chapters on the topic "Cookery (Salt)"
Van Buren, Jerome P. "Softening of Cooked Snap Beans and Other Vegetables in Relation to Pectins and Salts." In ACS Symposium Series. American Chemical Society, 1986. http://dx.doi.org/10.1021/bk-1986-0310.ch015.
Full textBarbieri, Giampiero, Caterina Barone, Arpan Bhagat, Giorgia Caruso, Zachary Ryan Conley, and Salvatore Parisi. "Chemical and Health Features of Cooked Cold Meats. Reduction of Salt, Fat and Some Additives and Related Effects on Technological and Sensory Aspects of Charcuterie Products." In SpringerBriefs in Molecular Science. Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-11358-6_3.
Full textTownsend, Peter. "Cookery and technological spices." In The Power of Imperfections. Oxford University Press, 2022. http://dx.doi.org/10.1093/oso/9780192857477.003.0003.
Full textTownsend, Peter. "The case for technological imperfections." In The Power of Imperfections. Oxford University Press, 2022. http://dx.doi.org/10.1093/oso/9780192857477.003.0002.
Full textBenn, Charles. "Food and Feasts." In China’s Golden Age. Oxford University PressNew York, NY, 2004. http://dx.doi.org/10.1093/oso/9780195176650.003.0006.
Full textPolidori, Paolo, Paola Di Girolami, and Silvia Vincenzetti. "Vitamins and Minerals in Raw and Cooked Donkey Meat." In Meat and Nutrition. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.96666.
Full textClorinda Matto De, Turner. "21." In Torn From the Nest, edited by John H. R. Polt. Oxford University PressNew York, NY, 1999. http://dx.doi.org/10.1093/oso/9780195110067.003.0022.
Full textTec, Nechama. "The Beginning of the Bielski Otriad." In Defiance. Oxford University PressNew York, NY, 2008. http://dx.doi.org/10.1093/oso/9780195385236.003.0004.
Full textThomson, David K. "A Thousand-Dollar Breakfast." In Bonds of War. University of North Carolina Press, 2022. http://dx.doi.org/10.5149/northcarolina/9781469666617.003.0003.
Full textVanderpump, Mark P. J. "Epidemiology of thyroid disease and swelling." In Oxford Textbook of Endocrinology and Diabetes. Oxford University Press, 2011. http://dx.doi.org/10.1093/med/9780199235292.003.3074.
Full textConference papers on the topic "Cookery (Salt)"
Roshankhah, S., and J. McLennan. "Hydraulic Fractures in Reservoirs Bounded by Layers of Other Rocks." In 56th U.S. Rock Mechanics/Geomechanics Symposium. ARMA, 2022. http://dx.doi.org/10.56952/arma-2022-2062.
Full textNakaoka, Sadao, Sadao Nakaoka, Yasunori Kozuki, et al. "ENVIRONMENTAL EDUCATION: LEARNING THE CYCLE OF LIFE BY CONNECTING SEA AND SOIL OF AMAGASAKI." In Managing risks to coastal regions and communities in a changing world. Academus Publishing, 2017. http://dx.doi.org/10.31519/conferencearticle_5b1b942059c7f6.32423155.
Full textNakaoka, Sadao, Sadao Nakaoka, Yasunori Kozuki, et al. "ENVIRONMENTAL EDUCATION: LEARNING THE CYCLE OF LIFE BY CONNECTING SEA AND SOIL OF AMAGASAKI." In Managing risks to coastal regions and communities in a changing world. Academus Publishing, 2017. http://dx.doi.org/10.21610/conferencearticle_58b43161d851e.
Full textReports on the topic "Cookery (Salt)"
Willis, C., F. Jorgensen, S. A. Cawthraw, et al. A survey of Salmonella, Escherichia coli (E. coli) and antimicrobial resistance in frozen, part-cooked, breaded or battered poultry products on retail sale in the United Kingdom. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.xvu389.
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