Development of a Model Food for Microwave Processing and the Prediction of its Physical Properties-Reference-Cited by-同舟云学术

Development of a Model Food for Microwave Processing and the Prediction of its Physical Properties

Published:2004-01 Issue:3-4 Volume:39 Page:167-177
ISSN:0832-7823
Container-title:Journal of Microwave Power and Electromagnetic Energy
language:en
Short-container-title:Journal of Microwave Power and Electromagnetic Energy

Author:

Knoerzer K.,Regier M.,Erle U.,Pardey K.K.,Schubert H.

Publisher

Informa UK Limited

Subject

Electrical and Electronic Engineering,Metals and Alloys,Condensed Matter Physics,Ceramics and Composites,Electronic, Optical and Magnetic Materials

Link

http://www.tandfonline.com/doi/pdf/10.1080/08327823.2004.11688517

Reference16 articles.

1. Atkins, P.W., 1990. Physikalische Chemie, VCH.

2. Badolato, G.G., Regier, M., Schubert, H., 2001. “Messung von Selbstdiffusionskoeffizienten an mikrowellenvakuumgetrockneten Lebensmitteln mittels PFG-NMR,”Wiss. Abschlussber., 36. Internationales Seminar Univ. Karlsruhe, 2001.

3. Baumgart, J., 1999. Mikrobiologische Untersuchung von Lebensmitteln. Behr’s Verlag

4. Erle, U., 2000. “Untersuchungen zur MikrowellenVakuumtrocknung von Lebensmitteln,” Dissertation, Universität Karlsruhe

5. Hills, B., 1998. Magnetic Resonance Imaging in Food Science, J. Wiley & Sons

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