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

页码：1025 / 1029

页数：5

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