n.
a piece of meat roasted or for roasting and of a size for slicing into more than one portion
同义词：joint
negative criticism
同义词：knock
Restructured beef roasts containing rice bran oil and fiber influences cholesterol oxidation and nutritional profile.
Sensory and chemical characteristics of fresh pork roasts cooked to different endpoint temperatures.
Electrical Stimulation and Tumbling Affect Pre-Rigor Cured, Sectioned and Formed Ham Roasts
Oxidative stability and vitamin E levels increased in restructured beef roasts with added rice bran oil.
Effects of Sodium Tripolyphosphate on Physical and Sensory Properties of Beef and Pork Roasts
Demographics and beef preferences affect consumer motivation for purchasing fresh beef steaks and roasts
Cooling rate effect on outgrowth of Clostridium perfringens in cooked, ready-to-eat turkey breast roasts
Tenderness and collagen composition of beef semitendinosus roasts cooked by conventional convective cooking and modeled, multi-stage...
Calcium chloride injection and degree of doneness effects on the sensory characteristics of beef inside round roasts
Clostridium sporogenes and Listeria monocytogenes: Survival and Inhibition in Microwave‐ready Beef Roasts Containing Selected Antim...
