DESTRUCTION OF SOME FOOD-POISONING ORGANISMS IN MINCED MEAT AND CHICKEN BREAST COOKED IN CONVENTIONAL AND MICROWAVE OVEN

HOME DRYING OF TOMATOES BY MICROWAVES.

A microbiological study of some microwave cooked foods

A research study on the chemical quality of sardine fish cooked by microwave

Microwave Applications in Food Processing: An Overview

DRYING OF EGGPLANT SLICES USING MICROWAVE-OVEN

QUALITY PROPERTIES CHANGES OF EGGPLANT DURING MICROWAVE-OVEN DRYING

DRYING SOME MEDICINAL AND AROMATIC PLANTS BY MICROWAVE

SOME PROPERTIES OF FRIED EGGPLANT SLICES AFFECTING BY PRE- DRYING IN MICROWAVE OVEN

An overview of irradiation as a food preservation technique