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D.L. VILJOEN M. MULLER J.B. DE SWARDT A. SADIE 《International Journal of Consumer Studies》1997,21(3):315-327
In food research, temperature is one of the variables that must be controlled at all times; household electric ovens are often used for this purpose. The aim of this study was to determine whether an electronic temperature controller (ETC) – an electronic apparatus with a solid-state switch and sensitive sensor – can provide improved temperature control, and consequently sustained food quality, compared with a capillary thermostat in a household electric oven. It was found that the ETC is indeed able to provide better temperature control in household electric ovens. It can, therefore, make a valuable contribution to food research, where consistency during replication is vital for the reliability of research results. 相似文献
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