Application of Microwave Energy in Food Manufacture*-Reference-Cited by-同舟云学术

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Application of Microwave Energy in Food Manufacture*

Published:1970-04 Issue:2 Volume:3 Page:39-43
ISSN:0008-3860
Container-title:Canadian Institute of Food Technology Journal
language:en
Short-container-title:Canadian Institute of Food Technology Journal

Author:

Tape Norman W.

Publisher

Elsevier BV

Subject

General Medicine

Reference39 articles.

1. Pilot plant conveyorized microwave oven;Aref;Can. Inst. Food Technol. J.,1969

2. Electronic preservation of Boston brown bread;Bartholomew;Food Tech,1948

3. Results of 2450 megacycle microwave treatments in potato chip finishing;Blau,1965

4. Microwave vs. conventional cooking. I. Reduced and total ascorbic acid in vegetables;Campbell;J. Amer. Diet. Assoc.,1958

5. High frequency heating produces mold-free bread;Cathcart;Food Ind.,1946

Cited by 1 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. Effect of microwave heating on vitamin B6 retention in chicken;Journal of the American Dietetic Association;1972-12

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