The influence of compositional changes in beefburgers and mashed potatoes on their thermal and dielectic properties
By: by Margaret Mary Scully.
Contributors: University College Dublin. Department of Food Science.
Publisher: University College Dublin
Published: 1998
Place of publication: Dublin
Language: eng
Number of pages: 246
Subjects: Microwave heating.; Microwave food products -- Analysis.; Potatoes -- Effect of temperature on.; Potatoes -- Thermal properties.; Hamburgers -- Thermal properties.
Notes: Thesis submitted to the Department of Food Science.

Thesis (M.Agr.Sc.) - University College Dublin, 1998.