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Microwave Bumping: Quantifying Explosions in Foods During Microwave Heating

✍ Scribed by Y.C. FU; C.H. TONG; D.B. LUND

Book ID
108820382
Publisher
Institute of Food Technologists
Year
1994
Tongue
English
Weight
795 KB
Volume
59
Category
Article
ISSN
0022-1147

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## Changes in Canarium schweinfurthii Engl. oil quality during microwave heating The changes in some physical and chemical characteristics of Canarium schweinfurthii Engl. oil during microwave heating were investigated. This oil was subjected to heating at three power settings (160, 750 and 900 W)