| 000 | 00951 a2200301 4500 | ||
|---|---|---|---|
| 005 | 20250512123341.0 | ||
| 264 | 0 | _c19730619 | |
| 008 | 197306s 0 0 eng d | ||
| 022 | _a0002-8223 | ||
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aSchiller, E A | |
| 245 | 0 | 0 |
_aLipid changes in egg yolks and cakes baked in microwave ovens. _h[electronic resource] |
| 260 |
_bJournal of the American Dietetic Association _cMay 1973 |
||
| 300 |
_a529-33 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aCooking and Eating Utensils |
| 650 | 0 | 4 | _aEgg Yolk |
| 650 | 0 | 4 |
_aFatty Acids, Nonesterified _xanalysis |
| 650 | 0 | 4 | _aFemale |
| 650 | 0 | 4 | _aFood |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 |
_aLinoleic Acids _xanalysis |
| 650 | 0 | 4 |
_aLipids _xanalysis |
| 650 | 0 | 4 | _aMicrowaves |
| 700 | 1 | _aPratt, D E | |
| 700 | 1 | _aReber, E F | |
| 773 | 0 |
_tJournal of the American Dietetic Association _gvol. 62 _gno. 5 _gp. 529-33 |
|
| 999 |
_c4738970 _d4738970 |
||