Microwave Cooking and Processing: Engineering Fundamentals for the Food Scientist

by Charles R. Buffler

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The general public first started taking notice of the microwave oven in 1975 when sales volume, for the first time, exceeded 1,000,000 units per year In 1985, ovens were owned by over 50070 of U. S.... This description may be from another edition of this product.

Format:Paperback

Language:English

ISBN:1475758359

ISBN13:9781475758351

Release Date:July 2013

Publisher:Springer

Length:169 Pages

Weight:0.58 lbs.

Dimensions:0.4" x 6.0" x 9.0"

Related Subjects

Agricultural Sciences Business Business & Finance Business & Investing Chemistry Cooking Cooking Engineering Food Science General & Reference Holiday Cooking Industrial, Manufacturing & Operational Systems Law Quick & Easy Science Science & Math Science & Scientists Science & Technology Textbooks

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Microwave Cooking and Processing: Engineering Fundamentals for the Food Scientist

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