Microwave heating of cooked pork patties as a function of fat content

Journal of Food Science

Volumn 72, Issue 2, 2007, Pages

  Picouet, P A ^a   Fernandez A ^a   Serra, X ^a   Sunol J J ^b   Arnau, J ^a  

^a IRTA   (Spain)

^b UNIVERSITY OF GIRONA   (Spain)

Author keywords

Energy dissipation; Heating profiles; Household microwave oven; Pork meat; Thermodynamical properties

Indexed keywords

ANIMAL; ARTICLE; COOKING; FAT INTAKE; FOOD HANDLING; HEAT; HUMAN; MEAT; METHODOLOGY; MICROWAVE RADIATION; RADIATION; SAFETY; SWINE;

ANIMALS; CONSUMER PRODUCT SAFETY; COOKERY; DIETARY FATS; FOOD HANDLING; HEAT; HUMANS; MEAT PRODUCTS; MICROWAVES; RADIATION; SWINE;

EID: 33847769052     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00269.x     Document Type: Article

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