COOK-CHILL FOODSERVICE SYSTEM WITH A MICROWAVE-OVEN - THIAMIN CONTENT IN PORTIONS OF BEEF LOAF AFTER MICROWAVE-HEATING

被引：13

作者：

DAHL, CA

MATTHEWS, ME

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb04112.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：608 / 612

页数：5

共 20 条

ANG, CYW ;

BASILLO, LA ;

CATO, BA ;

LIVINGSTON, GE .

ANG, CYW ;

CHANG, CM ;

FREY, AE ;

LIVINGSTON, GE .

[3]

[Anonymous], 1975, OFFICIAL METHODS ANA

[4]

BERNTSEN WT, 1975, MICROWAVE ENERGY APP, V8, P3

[5]

BOBENG BJ, 1978, J AM DIET ASSOC, V73, P530

[6]

BOBENG BJ, 1978, J AM DIET ASSOC, V73, P524

[7]

BOWERS JA, 1972, J AM DIET ASSOC, V60, P399

[8]

CAUSEY KATHRYN, 1951, JOUR AMER DIETETIC ASSOC, V27, P491

[9]

DAHL CA, 1978, J MICROWAVE POWER EE, V13, P87

[10]

DECAREAU RV, 1975, FUTURE IMPACT MICROW, V4, P69