EFFECT OF MICROWAVE-HEATING IN COOK-CHILL FOODSERVICE SYSTEMS

被引：0

作者：

DAHL, CA ^{[1
]}

MATTHEWS, ME ^{[1
]}

机构：

[1] UNIV WISCONSIN,COLL AGR & LIFE SCI,DEPT FOOD SCI,MADISON,WI 53706

来源：

JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION | 1980年 / 77卷 / 03期

关键词：

D O I：

暂无

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：289 / 295

页数：7

共 50 条

[21] MICROWAVE-HEATING OF SCRAMBLED EGGS IN A HOSPITAL FOODSERVICE SYSTEM
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