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Lipid changes in egg yolks and cakes baked in microwave ovens

Bioeffects Seen

Elizabeth A. Schiller, Dan E. Pratt · 1973

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Exposure Information

A logarithmic frequency spectrum from 10 Hz to 100 GHz showing where this study's 915 MHz to 2.150 GHz exposure sits relative to common EMF sources.Where This Frequency Sits on the EMF SpectrumELFVLFLF / MFHF / VHFUHFSHFmm10 Hz100 GHzThis study: 915 MHz to 2.150 GHzPower lines50/60 Hz5G mm28 GHzLogarithmic scale

Specific exposure levels were not quantified in this study. Duration: 2.75 min. at 2.45 GHz, 13.0 min. at 915 MHz, and 22 min. at 190°C

Cite This Study
Elizabeth A. Schiller, Dan E. Pratt (1973). Lipid changes in egg yolks and cakes baked in microwave ovens.
Show BibTeX
@article{lipid_changes_in_egg_yolks_and_cakes_baked_in_microwave_ovens_g6883,
  author = {Elizabeth A. Schiller and Dan E. Pratt},
  title = {Lipid changes in egg yolks and cakes baked in microwave ovens},
  year = {1973},
  
  
}
No DOI on file for this study.