Sensory Quality and Energy Use for Scrambled Eggs and Beef Patties Heated in Institutional Microwave and Convection Ovens
- 1 May 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (3) , 871-874
- https://doi.org/10.1111/j.1365-2621.1982.tb12734.x
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
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