Optimization of Quality in Microwave heating:Microwave heating generally produces less thermal degradation of food products than conventional heating processes, but this is not always true
Material type:
TextPublication details: December 1992Description: 53
In:
Food Technology
| Item type | Current library | Call number | Vol info | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
Journal Articles
|
BCAS Library | 46;12 | Available | JA02071 |
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