The influence of compositional changes in beefburgers on their temperatures and their thermal and dielectric properties during microwave heating

Journal of Muscle Foods

Volumn 13, Issue 2, 2002, Pages 123-142

  Lyng, J G ^a   Scully, M ^a   McKenna, B M ^a   Hunter, A ^b   Molloy, G ^b  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

COMPOSITION EFFECTS; DIELECTRIC PROPERTIES; MICROWAVE HEATING; MOISTURE; OILS AND FATS; THERMODYNAMIC PROPERTIES;

PRECOOKED BURGERS;

FOOD PRODUCTS;

EID: 0036613322     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2002.tb00325.x     Document Type: Article

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