COMPARISON OF SENSITIVITY OF MICROWAVE AND CONVENTIONAL METHODS FOR MEAT COOKERY
- 1 March 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (2) , 624-625
- https://doi.org/10.1111/j.1365-2621.1979.tb03852.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- The Comparison of the Sensitivities of Similar Experiments: ApplicationsBiometrics, 1957
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955