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Microwave cooking to stay says Kansas State symposium
Microbiologist D. Y. C. Fung at Kansas State University explains how microwave energy heats food from within, offering energy savings and faster cooking. He warns about uneven heating, the need for moist foods, and cautions on cleaning, safety, and limits for sterilization and canning.
MENTIONED IN THIS ARTICLE
D. Y. C. Fung
Kansas State University
K-State
Fung
F. E. Cunningham
Department of Animal Sciences and Industry
Kstate
Penn State