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Autor:
Ana Claudia R. N. Barboza, Camila V. M. S. Cruz, Marcelo B. Graziani, Myrian C. F. Lorenzetti, Edvaldo Sabadini
Publikováno v:
Química Nova, Vol 24, Iss 6, Pp 901-904 (2001)
The microwave oven became a common domestic equipment, due mainly to the short time spent to heat foods. One of the most interesting characteristics of the microwave oven is the selective heating. Different from the conventional oven, where the heati
Externí odkaz:
https://doaj.org/article/0d038f3f679e49af8f9c0dd265e623b3
