Measurement of dielectric properties of herring flesh using transmission time domain spectroscopy
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb01056.x/fullpdf
Reference13 articles.
1. Time domain spectroscopy of dielectrics (survey);Fel'dmann;Pribory i Tekhnika Eksperimenta,1979
2. The measurement of dielectrics in the time domain;Fellner-Feldegg;Journal of Physical Chemistry,1969
3. A transmission dielectric time domain spectroscopy method for aqueous systems;Gestblom;Chemistry and Physics Letters,1982
4. A new transmission method in dielectric time domain spectroscopy;Gestblom;Chemistry and Physics Letters,1977
5. Dielectric studies of poly-(ethylene oxide)-based polymer electrolytes using time-domain spectroscopy;Gray;Solid State Ionics,1988
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1. Dielectric Properties of Selected Seafood and their Products;Encyclopedia of Marine Biotechnology;2020-08-11
2. Composition and Calories;Handbook of Seafood and Seafood Products Analysis;2009-11-24
3. Seasonal variation in the calibration of a microwave fat: water content meter for fish flesh;International Journal of Food Science & Technology;2007-07-01
4. Lipid content in herring (Clupea harengus L.)—influence of biological factors and comparison of different methods of analyses: solvent extraction, Fatmeter, NIR and NMR;LWT - Food Science and Technology;2005-08
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