SENSORY QUALITY AND ENERGY USE FOR SCRAMBLED EGGS AND BEEF PATTIES HEATED IN INSTITUTIONAL MICROWAVE AND CONVECTION OVENS

被引：16

作者：

CREMER, ML ^{[1
]}

机构：

[1] OHIO AGR RES & DEV CTR,SCH HOME ECON,COLUMBUS,OH 43210

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12734.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：871 / 874

页数：4

共 26 条

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CHIPLEY, JR .

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[4] SATELLITE FOOD-SERVICE SYSTEM - TIME AND TEMPERATURE AND MICROBIOLOGICAL AND SENSORY QUALITY OF PRECOOKED FROZEN HAMBURGER PATTIES [J].

CREMER, ML ;

CHIPLEY, JR .

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[5] TIME AND TEMPERATURE, MICROBIOLOGICAL, AND SENSORY ASSESSMENT OF ROAST BEEF IN A HOSPITAL FOODSERVICE SYSTEM [J].

CREMER, ML ;

CHIPLEY, JR .

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[6] SATELLITE FOOD-SERVICE SYSTEM ASSESSMENT IN TERMS OF TIME AND TEMPERATURE CONDITIONS AND MICROBIOLOGICAL AND SENSORY QUALITY OF SPAGHETTI AND CHILI [J].

CREMER, ML ;

CHIPLEY, JR .

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[7] MICROWAVE-HEATING OF SCRAMBLED EGGS IN A HOSPITAL FOODSERVICE SYSTEM [J].

CREMER, ML .

JOURNAL OF FOOD SCIENCE, 1981, 46 (05) :1573-&

[8]

CRESPO FL, 1977, J FOOD PROTECT, V40, P422

[9]

CRESPO FL, 1977, J FOOD PROTECT, V40, P558

[10] FOODSERVICE EQUIPMENT - TECHNOLOGICAL TRENDS [J].

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