MICROWAVE-HEATING OF FOOD MATERIALS AT VARIOUS ALTITUDES

被引：1
|
作者：
LORENZ, K [1 ]
DILSAVER, W [1 ]
机构：
[1] COLORADO STATE UNIV,DEPT FOOD SCI & NUTR,FT COLLINS,CO 80523
来源：
JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1976.tb00701.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：699 / 702
页数：4
相关论文
共 50 条
  • [1] MICROWAVE-HEATING OF FOOD
    KNUTSON, KM
    MARTH, EH
    WAGNER, MK
    LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1987, 20 (03): : 101 - 110
  • [2] MICROWAVE-HEATING OF MATERIALS WITH IMPURITIES
    MARCHANT, TR
    JOURNAL OF ENGINEERING MATHEMATICS, 1994, 28 (05) : 379 - 400
  • [3] MICROWAVE-HEATING IN FOOD-INDUSTRY
    BENGTSSON, NE
    OHLSSON, T
    PROCEEDINGS OF THE IEEE, 1974, 62 (01) : 44 - 55
  • [4] MICROWAVE-HEATING OF MATERIALS WITH LOW CONDUCTIVITY
    PINCOMBE, AH
    SMYTH, NF
    PROCEEDINGS OF THE ROYAL SOCIETY OF LONDON SERIES A-MATHEMATICAL PHYSICAL AND ENGINEERING SCIENCES, 1991, 433 (1889): : 479 - 498
  • [5] MICROWAVE-HEATING OF MATERIALS WITH NONOHMIC CONDUCTANCE
    MARCHANT, TR
    SMYTH, NF
    SIAM JOURNAL ON APPLIED MATHEMATICS, 1993, 53 (06) : 1591 - 1612
  • [6] THE INFLUENCE OF MICROWAVE-HEATING ON THE BACTERIAL CONTENT OF FOOD
    ROSENBERG, U
    BOGL, W
    FLEISCHWIRTSCHAFT, 1982, 62 (09): : 1182 - 1187
  • [7] MICROWAVE-HEATING
    SHUTE, RA
    RUBBER AGE, 1975, 107 (02): : 31 - 38
  • [8] CONTROL OF MICROWAVE-HEATING OF GRANULAR-MATERIALS
    ROUSSY, G
    CHENOT, P
    COLIN, P
    THIEBAUT, JM
    THERMOCHIMICA ACTA, 1980, 41 (02) : 225 - 236
  • [9] INFLUENCE OF MICROWAVE-HEATING ON FLAVOR PERFORMANCE IN FOOD SYSTEMS
    STEINKE, JA
    WAMPLER, DJ
    FRICK, CM
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1988, 196 : 129 - AGFD
  • [10] THERMAL-STABILITY OF CERAMIC MATERIALS IN MICROWAVE-HEATING
    SPOTZ, MS
    SKAMSER, DJ
    JOHNSON, DL
    JOURNAL OF THE AMERICAN CERAMIC SOCIETY, 1995, 78 (04) : 1041 - 1048
12345