COMPARISON OF SENSITIVITY OF MICROWAVE AND CONVENTIONAL METHODS FOR MEAT COOKERY
R. E. BALDWIN, B. M. KORSCUGEN, G. F. KRAUSEVolume:
44
Year:
1979
Language:
english
Pages:
2
DOI:
10.1111/j.1365-2621.1979.tb03852.x
File:
PDF, 247 KB
english, 1979