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
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
收藏
页码:871 / 874
页数:4
相关论文
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