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au.\*:("KORSCHGEN BM")

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MOIST-HEAT MICROWAVE AND CONVENTIONAL COOKING OF ROUND ROASTS OF BEEFKORSCHGEN BM; BALDWIN RE.1978; J. MICROWAVE POWER; CAN; DA. 1978; VOL. 13; NO 3; PP. 257-262; BIBL. 13 REF.Article

INTENSIFICATION OF FRUIT-FLAVORS BY ASPARTAMEBALDWIN RE; KORSCHGEN BM.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 40; NO 3; PP. 938-939; BIBL. 11 REF.Article

ENERGY REQUIREMENTS FOR COOKING BEEF RIB ROASTSKORSCHGEN BM; BERNEKING JM; BALDWIN RE et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 4; PP. 1054-1055; BIBL. 9 REF.Article

QUALITY FACTORS IN BEEF, PORK, AND LAMB COOKED BY MICROWAVES.KORSCHGEN BM; BALDWIN RE; SNIDER S et al.1976; J. AMER. DIET. ASS.; U.S.A.; DA. 1976; VOL. 69; NO 6; PP. 635-640; BIBL. 18 REF.Article

QUALITY OF GROUND TURKEY PATTIES.KORSCHGEN BM; BALDWIN RE; VANDEPOPULIERE JM et al.1978; POULTRY SCI.; U.S.A.; DA. 1978; VOL. 57; NO 1; PP. 111-115; BIBL. 4 REF.Article

PALATABILITY OF GROUND TURKEY AND BEEF CONTAINING SOY = ACCEPTABILITE DE LA VIANDE HACHEE DE DINDE ET DE BOEUF CONTENANT DU SOJABALDWIN RE; KORSCHGEN BM; VANDEPOPULIERE JM et al.1975; POULTRY SCI.; U.S.A.; DA. 1975; VOL. 54; NO 4; PP. 1102-1106; BIBL. 8 REF.Article

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