Dielectric properties of ground almond shells in the development of radio frequency and microwave pasteurization-Reference-Cited by-同舟云学术

Dielectric properties of ground almond shells in the development of radio frequency and microwave pasteurization

Published:2012-10 Issue:4 Volume:112 Page:282-287
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Gao M.,Tang J.,Johnson J.A.,Wang S.

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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4. Physical properties of almond nut and kernel;Aydin;Journal of Food Engineering,2003

5. Effect of added moisture on the heat resistance of Salmonella anantum in milk chocolate;Barrile;Applied Microbiology,1970

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