Schiller, E A <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0002-8223 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking and Eating Utensils<br/>Egg Yolk<br/>Fatty Acids, Nonesterified--analysis<br/>Female<br/>Food<br/>Hot Temperature<br/>Linoleic Acids--analysis<br/>Lipids--analysis<br/>Microwaves