EFFECTS OF MICROWAVE COOKING ON FOOD FATTY ACIDS: NO...

Journal of Food Science 1980 Vol. 45; Iss. 6

EFFECTS OF MICROWAVE COOKING ON FOOD FATTY ACIDS: NO EVIDENCE OF CHEMICAL ALTERATION OR ISOMERIZATION

J. MAI, C. H. TSAI, G. ARMBRUSTER, P. CHU, J. E. KINSELLA
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Volume:
45
Year:
1980
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.1980.tb07604.x
File:
PDF, 324 KB
english, 1980
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