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Analysis of Volatiles Produced in Foods and Packages during Microwave Cooking

机译：微波烹饪过程中食品和包装中产生的挥发物分析

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Sara J. Risch; Kurt Heikkila; Rodney Williams;
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年度 1991
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1. EFFECT OF BEEF PACKAGING METHOD ON VOLATILE COMPOUNDS DEVELOPED BY OVEN ROASTING OR MICROWAVE COOKING [J] . King MF, Matthews MA, Rule DC, Journal of Agricultural and Food Chemistry . 1995,第3期

机译：牛肉包装方法对烤箱焙烤或微波烹饪过程中挥发性化合物的影响
2. Volatile compounds produced from monosodium glutamate in common food cooking. [J] . Wu CM, Wang Z, Wu QH Journal of Agricultural and Food Chemistry . 2000,第6期

机译：在普通食品烹饪中由味精产生的挥发性化合物。
3. New Automated Microwave Heating Process for Cooking and Pasteurization of Microwaveable Foods Containing Raw Meats [J] . Lihan Huang, Joseph Sites Journal of Food Science . 2010,第2期

机译：用于烹饪和巴氏杀菌含生肉的微波食品的新型自动微波加热工艺
4. DEVELOPMENT OF NOVEL MICROWAVE COOKING MODEL FOR NOT-READY-TO EAT FOODS [C] . S. L. Birla, K. Pitchai, J. Subbiah, International Microwave Power Institute's Annual Symposium . 2009

机译：新型微波烹饪模型的开发不准备好吃食物
5. The shelf life and in package cooking of ready-to-eat fresh asparagus in microwaveable MAP and VSP tray systems. [D] . Benyathiar, Patnarin. 2010

机译：微波MAP和VSP托盘系统中的即食新鲜芦笋的保质期和包装烹饪。
6. Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging Temperature and Time) [O] . Jose Sanchez del Pulgar, Mar Roldan, Jorge Ruiz-Carrascal 2013

机译：受烹饪条件（真空包装温度和时间）影响的熟猪肉面颊的挥发性化合物特征
7. Gas Chromatographic/Mass Spectrometric Determination of Benzene in Nonstick Cookware and Microwave Susceptors and Its Migration into Foods on Cooking [O] . Sue M Jickells, Mark R Philo, John Gilbert, 1993

机译：气相色谱/质谱法测定非克里克炊具和微波感受器中苯及烹饪食品的迁移

Analysis of Volatiles Produced in Foods and Packages during Microwave Cooking

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