Effect of marination in gravy on the radio frequency and microwave processing properties of beef
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-013-1093-9.pdf
Reference50 articles.
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3. Basaran-Akgul N, Basaran P, Rasco BA (2008) The effect of temperature (−5 to 130 °C) and fiber direction on the dielectric properties of beef semitendinosus at radio frequency and microwave frequencies. J Food Sci 73(6):E243–E249
4. Bengtsson NE, Risman PO (1971) Dielectric properties of food at 3 GHz as determined by a cavity perturbation technique. J Microw Power 6(2):107–123
5. Bircan C, Barringer SA (2002) Determination of protein denaturation of muscle foods using the dielectric properties. J Food Sci 67(1):202–205
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