Dielectric Properties and Thermal Conductivity of Marinated Shrimp and Channel Catfish-Reference-Cited by-同舟云学术

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Dielectric Properties and Thermal Conductivity of Marinated Shrimp and Channel Catfish

Published:2006-07-20 Issue:4 Volume:63 Page:668-672
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

ZHENG M.,HUANG Y.W.,NELSON S.O.,BARTLEY P.G.,GATES K.W.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15809.x/fullpdf

Reference20 articles.

1. Dielectric Properties of Foods and Microwave Materials

2. Predictive equations for the dielectric properties of foods;Calay;Int. J. Food Sci. Technol.,1995

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2. Evaluation of Microwave Applicator Design on Electromagnetic Field Distribution and Heating Pattern of Cooked Peeled Shrimp;Foods;2021-08-16

3. Effects of Vietnamese tamarind fish sauce enriched with iron and zinc on green mussel quality;Foods and Raw Materials;2019-10-14

4. Influence of composition, temperature, and frequency on dielectric properties of selected saltwater and freshwater fish;International Journal of Food Properties;2019-01-01

5. Effect of nano-SiO2-LDPE packaging on biochemical, sensory, and microbiological quality of Pacific white shrimp Penaeus vannamei during chilled storage;Fisheries Science;2015-08-09

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