Study of the application of dielectric spectroscopy to predict the water activity of meat during drying process
Author:
Funder
Spanish Ministerio de Ciencia e Innovación
ERASMUS MUNDUS (Eurotango II Programme)
Publisher
Elsevier BV
Subject
Food Science
Reference17 articles.
1. Microwave dielectric spectroscopy for the determination of pork meat quality;Castro-Giráldez;Food Res. Int.,2010
2. Application of microwaves dielectric spectroscopy for controlling pork meat (Longissimus dorsi) salting process;Castro-Giráldez;J. Food Eng.,2010
3. Study of pomegranate ripening by dielectric spectroscopy;Castro-Giráldez;Postharvest Biol. Technol.,2013
4. The dielectric properties of biological tissues: I. Literature survey;Gabriel;Phys. Med. Biol.,1996
5. ISO 1442:1997. (1997). Methods of test for meat and meat products. Determination of moisture content. BS 4401-3:1997.
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