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Effects of freezing and thawing on sensory quality and thiamin content of spaghetti and meat sauce after reheating in conventional or microwave oven

机译：冷冻和解冻对常规或微波炉加热后的意大利面条和肉酱的感官品质和硫胺素含量的影响

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Call number: LD2668 .T4 1985 B55

机译：电话号码：LD2668 .T4 1985 B55

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Blomquist Cindy Lou.;
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年度 1985
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专利

1. Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven [J] . Czech Journal of Food Sciences . 2009,第S1期

机译：微波炉或传统烤箱解冻后的白汁的化学和结构变化
2. Comparison Between Conventional Convective Heating and Microwave Heating: An FTIR Spectroscopy Study of the Effects of Microwave Oven Cooking of Bovine Breast Meat [J] . Emanuele Calabrò, Salvatore Magazù Journal of Electromagnetic Analysis and Applications . 2012,第11期

机译：常规对流加热与微波加热的比较：FTIR光谱研究牛胸肉的微波炉烹饪效果
3. Structural stability of white sauces prepared with different types of fats and thawed in a microwave oven [J] . M. Hernández-Carrión, LM. Guarde(n)o, J.M. Carot, Journal of food engineering . 2011,第4期

机译：用不同类型的脂肪制备并在微波炉中融化的白汁的结构稳定性
4. High Hydrostatic Pressure Freezing and Thawing of Pork Meat: Quality Preservation, Processing Times and High Pressure Treatment Advantages [C] . C. Massaux, F. Bera, B. Steyer, International conference on high pressure bioscience and biotechnology . 1999

机译：猪肉高静水压力冷冻和解冻：质量保存，加工时间和高压治疗优势
5. Effects of organic, biological and conventional production methods on apple antioxidant levels, sensory qualities and human glycemic response. [D] . Bogs, Jana D. 2009

机译：有机，生物和常规生产方法对苹果抗氧化剂含量，感官品质和人体血糖反应的影响。
6. Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven [O] . Betul Canan Ozkahraman, Gulum Sumnu, Serpil Sahin 2016

机译：不同面粉对微波红外组合烤箱和常规烤箱中豆类蛋糕品质的影响
7. Effects of hot-holding time and temperature on sensory quality and thiamin content of spaghetti and meat sauce [O] . Jacobi Geraldine Marie. 1984

机译：保温时间和温度对意大利面条和肉酱的感官品质和硫胺素含量的影响
8. Effect of Freeze-Drying Conditions on the Quality of Spaghetti with Meat Sauce [R] . Tuomy, J. M., Shafer, H. W., Hinnergardt, L. C. 1971

机译：冷冻干燥条件对肉酱意大利面品质的影响

Effects of freezing and thawing on sensory quality and thiamin content of spaghetti and meat sauce after reheating in conventional or microwave oven

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