TEMPERATURE DISTRIBUTION IN MICROWAVE-HEATED FOOD MODELS
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1992.tb00969.x/fullpdf
Reference10 articles.
1. Destruction of Pathogenic Bacteria in Turkeys Roasted in Microwave Ovens
2. Microwave pasteurisation of prepared meals
3. D. A. Copson, 1975 . Microwave Heating , 2nd Ed. , pp.290 -292 , Van Nostrand Reinhold/AVI, New York.
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