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Funk, Kaye
18
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1
Edible plate waste assessment in a university dining hall:
Kelley R.D., Sara M.
;
Jennings R.D., Gladys E.
;
Funk, Kaye
..
Journal of the American Dietetic Association. 83 (1983) 4 - p. 436-440 , 1983
Link:
https://doi.org/10.1016/..
?
2
Effect of Sucrose on the Quality Characteristics of Baked C..:
Wang, Anne C.
;
Funk, Kaye
;
Zabik, Mary E.
Poultry Science. 53 (1974) 2 - p. 807-813 , 1974
Link:
https://doi.org/10.3382/..
?
3
Time-temperature and time-weight losses in veal roasts1:
DAVIS, MARTHA A.
;
FUNK, KAYE
;
ZABRIK PH.D., MARY E.
Journal of the American Dietetic Association. 62 (1973) 2 - p. 166-170 , 1973
Link:
https://doi.org/10.1016/..
?
4
A.D.A. statement to FDA on micro-biologic standards for cre..:
Lee, Bong Ui
;
Funk, Kaye
Journal of the American Dietetic Association. 62 (1973) 2 - p. 187 , 1973
Link:
https://doi.org/10.1016/..
?
5
Pesticide Residue Levels in Cooked Rice and Noodles1:
Funk, Kaye
;
Zabik, Mary E.
;
Smith, Waldina E.
Family and Consumer Sciences Research Journal. 1 (1972) 1 - p. 44-48 , 1972
Link:
https://doi.org/10.1177/..
?
6
Lindane, Dieldrin and DDT Residues in Raw and Cooked Chicke..:
Morgan, Karen J.
;
Zabik, Mary E.
;
Funk, Kaye
Poultry Science. 51 (1972) 2 - p. 470-475 , 1972
Link:
https://doi.org/10.3382/..
?
7
Beef cooking rates and losses.Effect on fat content:
Funk, Kaye
;
Boyle, Mary A.
Journal of the American Dietetic Association. 61 (1972) 4 - p. 404-407 , 1972
Link:
https://doi.org/10.1016/..
?
8
Dieldrin levels in relation to total, neutral, and phosphol..:
Kathleen Yadrick, M.
;
Zabik, Mary E.
;
Funk, Kaye
Bulletin of Environmental Contamination and Toxicology. 8 (1972) 5 - p. 289-293 , 1972
Link:
https://doi.org/10.1007/..
?
9
Comparison of Organochlorine Residue Levels in Chicken Piec..:
Zabik, Mary E.
;
Funk, Kaye
Poultry Science. 50 (1971) 4 - p. 1226-1227 , 1971
Link:
https://doi.org/10.3382/..
?
10
Hard Meringues Prepared with Foam-Spray-, Freeze- and Spray..:
Funk, Kaye
;
Conklin, Martha T.
;
Zabik, Mary E.
Poultry Science. 50 (1971) 2 - p. 374-379 , 1971
Link:
https://doi.org/10.3382/..
?
11
Chicken Skillet-Fried or Roasted With and Without an Edible..:
Funk, Kaye
;
Yadrick, Mary K.
;
Conklin, Martha A.
Poultry Science. 50 (1971) 2 - p. 634-640 , 1971
Link:
https://doi.org/10.3382/..
?
12
Alternative revenue sources for school foodservice: A surve..:
Pond-Smith PhD, RD, Dorothy
;
Jennings MS, RD, Gladys
;
Funk PhD, Kaye
.
Journal of the American Dietetic Association. 90 (1990) 8 - p. 1103-1104 , 1990
Link:
https://doi.org/10.1016/..
?
13
Dieldrin Residues and Cooking Losses in Pork Loins1:
MAUL, RUTH E.
;
FUNK Ph.D., KAYE
;
ZABIK Ph D., MARY E.
.
Journal of the American Dietetic Association. 59 (1971) 5 - p. 481-484 , 1971
Link:
https://doi.org/10.1016/..
?
14
Holding Roast Beef by Three Methods1:
BOYLE, MARY ANN
;
FUNK Ph.D., KAYE
Journal of the American Dietetic Association. 56 (1970) 1 - p. 34-38 , 1970
Link:
https://doi.org/10.1016/..
?
15
Baking Temperature and Quality of Angel Cakes1:
ELGIDAILY, DOHA A.
;
FUNK Ph,D., KAYE
;
ZABIK, MARY ELLEN
Journal of the American Dietetic Association. 54 (1969) 5 - p. 401-406 , 1969
Link:
https://doi.org/10.1016/..
1-15