EFFECTS OF HEAT-TRANSFER BY RADIATION AND CONVECTION ON BROWNING OF COOKIES AT BAKING

被引：36

作者：

SHIBUKAWA, S ^{[1
]}

SUGIYAMA, K ^{[1
]}

YANO, T ^{[1
]}

机构：

[1] UNIV TOKYO,DEPT AGR CHEM,BUNKYO KU,TOKYO 113,JAPAN

来源：

关键词：

D O I：

10.1111/j.1365-2621.1989.tb04666.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：621 / &

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ANON, MC .

[6]

Paloheimo M., 1984, In 'Thermal processing and quality of food' G[see FSTA (1985) 17 G4A9]., P487

[7]

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SATO H, 1987, J HOME EC JPN, V35, P156

[9]

SHIBUKAWA S, 1985, J HOME EC JPN, V36, P492

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