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
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页码：289 / 295
页数：7
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