MICROWAVE VERSUS CONVENTIONAL COOKING METHODS - EFFECTS ON FOOD QUALITY ATTRIBUTES

被引：11
|
作者：
HARRISON, DL
机构：
来源：
JOURNAL OF FOOD PROTECTION | 1980年 / 43卷 / 08期
关键词：
D O I：
10.4315/0362-028X-43.8.633
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：633 / 637
页数：5
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