Temperature distribution and its effects on nutritional value of ready-to-eat meals heated with microwaves (CROSBI ID 464875)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Bauman, Ingrid ; Bobić, Zoran
engleski
Temperature distribution and its effects on nutritional value of ready-to-eat meals heated with microwaves
Recent increased use of microwaves has increased the need for research and development in the following areas: heat and mass transfer during the heating process ; the resulting sensory, nutritional and bacteriological qualities of food.
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Podaci o prilogu
724-728.
1997.
objavljeno
Podaci o matičnoj publikaciji
Sion : Budimpešta: Swiss Society of Food and Environmental Chemistry ; Federation of European Chemical Societies, Food Chemistry Division, cop.
3952141402
Podaci o skupu
The ninth European Conference on Food Chemistry (Euro Food Chem IX) : Authenticity and adulteration of food : the analytical approach
poster
24.09.1997-26.09.1997
Interlaken, Švicarska
