Dielectric properties of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequencies

Author:

Al-Holy Murad,Wang Yifen,Tang Juming,Rasco Barbara

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Dielectric properties of food at 3GHz as determined by a cavity perturbation technique. II. Measurements of food materials;Bengtsson;Journal of Microwave Power,1971

2. Caviar and fish roe products;Bledsoe;Critical Reviews in Food Science and Nutrition,2003

3. Determination of protein denaturation of muscle foods using dielectric properties;Brican;Journal of Food Science,2002

4. Buffler, C. R. (Ed.), 1993. Microwave cooking and processing. Microwave cooking and processing (pp. 47–68). New York: Van Nostrand Reinhold

5. Department of Interior (2002). Proposed rule. US Fish and Wildlife. 50 CFR 17, Endangered and threatened wildlife and plants; 90day and 12-month findings for a petition to list the Beluga sturgeon (Huso huso) as endangered throughout. Its range 6/20/2002. 67 Federal Register. 119, 41918 et seq

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