slow-cooked
Selected indexed studies
- Plants traditionally used to make Cantonese slow-cooked soup in China. (J Ethnobiol Ethnomed, 2018) [PMID:29334976]
- Associations of nutrient intake, dietary behaviours, and patterns with metabolic profiles and obesity measures: findings from a cross-sectional study in a southern Chinese population. (Front Nutr, 2025) [PMID:40823030]
- Hearty recipes for health: the Hakka medicinal soup in Guangdong, China. (J Ethnobiol Ethnomed, 2022) [PMID:35078485]
_Worker-drafted node — pending editorial review._
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Sources
- Plants traditionally used to make Cantonese slow-cooked soup in China. (2018) pubmed
- Associations of nutrient intake, dietary behaviours, and patterns with metabolic profiles and obesity measures: findings from a cross-sectional study in a southern Chinese population. (2025) pubmed
- Hearty recipes for health: the Hakka medicinal soup in Guangdong, China. (2022) pubmed
- Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef. (2003) pubmed
- Evaluation of Salmonella thermal inactivation model validity for slow cooking of whole-muscle meat roasts in a pilot-scale oven. (2014) pubmed
- Traditional Cantonese diet and nasopharyngeal carcinoma risk: a large-scale case-control study in Guangdong, China. (2010) pubmed
- Potential propensity of traditional herbal materials ingested by collegiate athletes in South China for their consuming health care. (2021) pubmed
- Survival of Escherichia coli O157:H7 in ground beef after sublethal heat shock and subsequent isothermal cooking. (2009) pubmed
- Evaluating lethality of beef roast cooking treatments against Escherichia coli O157:H7. (2012) pubmed