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Sensory Quality and Energy Use for Scrambled Eggs and Beef Patties Heated in Institutional Microwave and Convection Ovens

✍ Scribed by MARION L. CREMER

Book ID: 108805640
Publisher: Institute of Food Technologists
Year: 1982
Tongue: English
Weight: 537 KB
Volume: 47
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1982.tb12734.x

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