Date: Sat May 20 20:30:06 2000
Posted By: Robert LaBudde, Staff, Food science, Least Cost Formulations, Ltd.
Area of science: Agricultural Sciences
Try looking under 'impingement', as well.
Obviously many types of cooking (e.g., broiling) are actually cooking by
IR to some extent.
I suggest you try searching the National Agricultural Library (Agricola) at
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