A COMPARISON OF INFRARED BREAD BAKING AND CONVENTIONAL BAKING

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作者：
SKJOLDEBRAND, C
ANDERSSON, C
机构：
来源：
JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY | 1989年 / 24卷 / 02期
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TQ [化学工业];
学科分类号：
0817 ;
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页码：91 / 101
页数：11
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