I agree that this site is using cookies. You can find further informations here.
X
Funk, Kaye
18  results:
Search for persons X
?
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