Pregled bibliografske jedinice broj: 6654
Temperature distribution and its effects on nutritional value of ready-to-eat meals heated with microwaves
Temperature distribution and its effects on nutritional value of ready-to-eat meals heated with microwaves // Pproceedings of the ninth European Conference on Food Chemistry : Euro Food Chem IX : Authenticity and adulteration of food : the analytical approach ; Vol. 3: Poster presentations
Sion : Budimpešta: Swiss Society of Food and Environmental Chemistry ; Federation of European Chemical Societies, Food Chemistry Division, cop., 1997. str. 724-728 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
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Naslov
Temperature distribution and its effects on nutritional value of ready-to-eat meals heated with microwaves
Autori
Bauman, Ingrid ; Bobić, Zoran
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Pproceedings of the ninth European Conference on Food Chemistry : Euro Food Chem IX : Authenticity and adulteration of food : the analytical approach ; Vol. 3: Poster presentations
/ - Sion : Budimpešta : Swiss Society of Food and Environmental Chemistry ; Federation of European Chemical Societies, Food Chemistry Division, cop., 1997, 724-728
ISBN
3952141402
Skup
The ninth European Conference on Food Chemistry (Euro Food Chem IX) : Authenticity and adulteration of food : the analytical approach
Mjesto i datum
Interlaken, Švicarska, 24.09.1997. - 26.09.1997
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Sažetak
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.
Izvorni jezik
Engleski
