Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 10 Issue 4
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- Pages.351-356
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- 1994
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Characteristics of egg coagulates cooked conventionally or by microwaves
Microwave 처리가 알찜의 품질 특성에 미치는 영향
- Oh, Hae-Sook (Dept. of Food & Nutrition, SangJi University) ;
- Myoung, Choon-Ok (Dept. of Traditional Cooking, Osan Junior College)
- Published : 1994.11.01
Abstract
Comparisions were made for cooking times, internal temperatures, thiamin contents and textural properties of various portion weights of egg mixture cooked in a microwave oven at high and/or low power levels and in a conventional double boiler. The mean internal temperatures of conventionally cooked egg mixtures were 76.4~80.7
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