Comparison Between Conventional Convective Heating and Microwave Heating: An FTIR Spectroscopy Study of the Effects of Microwave Oven Cooking of Bovine Breast Meat

Journal of Electromagnetic Analysis and Applications

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ISSN Online: 1942-0749
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"Comparison Between Conventional Convective Heating and Microwave Heating: An FTIR Spectroscopy Study of the Effects of Microwave Oven Cooking of Bovine Breast Meat"
written by Emanuele Calabrò, Salvatore Magazù,
published by Journal of Electromagnetic Analysis and Applications, Vol.4 No.11, 2012

has been cited by the following article(s):

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[7]	Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances Applied Sciences, 2020 DOI:10.3390/app10196802

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