Scrambled eggs made with whole egg solids. Time-temperature relationships.
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Cooking↗
Biomedical subjects
K LONGREE
Publications and source records attributed to K LONGREE.
Time-temperature relationships of souffles.
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Cooking↗
Time--temperature relationships of custards made with whole egg solids. III. Baked in large batches.
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Cooking↗
Time-temperature relationships of custards made with whole egg solids. I. In the bain marie.
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Cooking↗
Time-temperature relationships of custards made with whole egg solids. II. In the steam-jacketed kettle.
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Cooking↗
Bacterial growth in potato and turkey salads.
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Food Microbiology↗
Bacterial growth in protein-base sandwich fillings.
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Bacteria↗
Heat transfer in white sauce cooled in flowing water.
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Food↗
Bacterial growth in poultry stuffings.
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Animals↗
Discoloration of machine-peeled potatoes.
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Humans↗
Cooling rates and bacterial growth in food prepared and stored in quantity. I. Broth and white sauce.
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Food↗
After-peeling discoloration of potatoes.
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Humans↗
[Muffins prepared from soft wheat flour].
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Flour↗
Viscosity of white sauces prepared in quantity.
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Cooking↗
Formula and methods for preparing a cake mix in quantity.
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Cooking↗
Cream pie fillings prepared in multiples of an eight-pie batch.
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Cooking↗
Effect of holding on bacterial count and palatability of meat loaves before and after freezing and after reheating.
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Bacterial Load↗