Lipid changes in egg yolks and cakes baked in microwave ovens.

Schiller, E A

Lipid changes in egg yolks and cakes baked in microwave ovens. [electronic resource] - Journal of the American Dietetic Association May 1973 - 529-33 p. digital

Publication Type: Journal Article

0002-8223


Cooking and Eating Utensils
Egg Yolk
Fatty Acids, Nonesterified--analysis
Female
Food
Hot Temperature
Linoleic Acids--analysis
Lipids--analysis
Microwaves