THE EFFECT OF MICROWAVES ON NUTRIENT VALUE OF FOODS

被引：50

作者：

CROSS, GA ^{[1
]}

FUNG, DYC ^{[1
]}

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT ANIM SCI & IND,MANHATTAN,KS 66506

来源：

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1982年 / 16卷 / 04期

关键词：

D O I：

10.1080/10408398209527340

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：355 / 381

页数：27

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[5]

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[6]

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[8]

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