The influence of compositional changes in beefburgers and mashed potatoes on their thermal and dielectic properties

An edition of The influence of compositional changes in beefburgers and mashed potatoes on their thermal and dielectic properties (1998)

influence of compositional changes in beefburgers and mashed potatoes on their thermal and dielectic properties

By Margaret Mary Scully

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Publish Date

1998

Publisher

University College Dublin

Language

eng

Pages

246

Description:

subjects: Potatoes, Thermal properties, Microwave food products, Effect of temperature on, Analysis, Hamburgers, Microwave heating