QUALITY OF FOODS AFTER COOKING IN 915 MHz AND 2450 MHz MICROWAVE APPLIANCES USING PLASTIC FILM COVERS
- 1 July 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (4) , 721-723
- https://doi.org/10.1111/j.1365-2621.1975.tb00540.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Some Considerations in the Processing of Potato Chips*Journal of Microwave Power, 1967
- Microwave Cooking of Vegetables. Ascorbic Acid Retention and PalatabilityJournal of the American Dietetic Association, 1961
- Ascorbic AcidIndustrial & Engineering Chemistry Analytical Edition, 1942