TEXTURE OF BROCCOLI AND CARROTS COOKED BY MICROWAVE-ENERGY

被引：18
|
作者：
SCHRUMPF, E [1 ]
CHARLEY, H [1 ]
机构：
[1] OREGON STATE UNIV,SCH HOME ECON,FOODS & NUTR DEPT,CORVALLIS,OR 97331
来源：
JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 05期
关键词：
D O I：
10.1111/j.1365-2621.1975.tb02259.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1025 / 1029
页数：5
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