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Microwave Cooking and Processing: Engineering Fundamentals for the Food Scientist
Designed for researchers and technologists working in various areas of microwave technology and development who need to understand and the theory and use of microwave technology. Also discusses key safety issues related toindustrial microwave systems and ovens. Oriented toward food but applicable top all aspects of mictowave technology.
192 pages, Paperback
First published December 31, 1995
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