A Comparison of Beef Blade Roasts Cooked by Microwave, Microwave-convection and Conventional Oven-Reference-Cited by-同舟云学术

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A Comparison of Beef Blade Roasts Cooked by Microwave, Microwave-convection and Conventional Oven

Published:1987-01 Issue:2 Volume:22 Page:95-98
ISSN:0832-7823
Container-title:Journal of Microwave Power and Electromagnetic Energy
language:en
Short-container-title:Journal of Microwave Power and Electromagnetic Energy

Author:

Howat Paula M.,Gros Jannith N.,McMillin Kenneth W.,Saxton Arnold M.,Hoskins Fred

Publisher

Informa UK Limited

Subject

Electrical and Electronic Engineering,Metals and Alloys,Condensed Matter Physics,Ceramics and Composites,Electronic, Optical and Magnetic Materials

Link

http://www.tandfonline.com/doi/pdf/10.1080/08327823.1987.11688011

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Mechanism of textural changes induced by microwave reheating of a surimi shrimp imitation;Journal of Food Engineering;2006-05

2. Cookery of Muscle Foods;Muscle Foods;1994

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