Temperature uniformity of microwave heated foods as influenced by product type and composition-Reference-Cited by-同舟云学术

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Temperature uniformity of microwave heated foods as influenced by product type and composition

Published:1993-01 Issue:2 Volume:26 Page:89-95
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Fakhouri M.O.,Ramaswamy H.S.

Publisher

Elsevier BV

Subject

Food Science

Reference12 articles.

1. Destruction of pathogenic bacteria in turkeys roasted in microwave ovens;Aleixo;J. Food Sci.,1985

2. Temperature uniformity after reheating in microwave ovens;Burfoot,1990

3. Microwave Heating;Copson,1975

4. Microwaves in the Food Processing Industry;Decareau,1985

5. Microwave Processing and Engineering;Decareau,1986

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