study of the textural quality of certain vegetables when cooked by microwave radiation compared with conventional boiling and pressure cooking methods. by Gillian A. Morris

Cover of: study of the textural quality of certain vegetables when cooked by microwave radiation compared with conventional boiling and pressure cooking methods. | Gillian A. Morris

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Written in English

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ContributionsManchester Polytechnic. Department of Home Economics.
ID Numbers
Open LibraryOL13859605M

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