Testing microwave ovens
Carole L. Beddows
(Home Food Science Section, Long Ashton Research Station, University of Bristol)
63
Abstract
Microwave ovens are being used increasingly in the home for the rapid cooking and reheating of foods. Yet a recent survey in the United States has shown that ‘approximately one‐third of microwave oven‐users are substantially dissatisfied with microwave cooking’, one reason being that the food is frequently cooked unevenly.
Citation
Beddows, C.L. (1981), "Testing microwave ovens", Nutrition & Food Science, Vol. 81 No. 5, pp. 8-9. https://doi.org/10.1108/eb058859
Publisher
:MCB UP Ltd
Copyright © 1981, MCB UP Limited