Biomedical subjects
F FENTON
Publications and source records attributed to F FENTON.
Home-freezing vs. home-canning of peas: palatability, ascorbic acid, total solids, and color.
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Ascorbic Acid↗
Effect of holding on bacterial count and palatability of meat loaves before and after freezing and after reheating.
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Bacterial Load↗
Dielectric vs. stewpan cookery; comparison of palatability and vitamin retention in frozen peas.
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Cooking↗
Effect of reheating on palatability, nutritive value, and bacterial count of frozen cooked foods.
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Bacterial Load↗
Effect of reheating on palatability nutritive value, and bacterial count of frozen cooked foods II. meat dishes.
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Bacterial Load↗
Objective and subjective studies on factors affecting toughness and stringiness of kale (Brassica oleracea acephala).
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Brassica↗