Seasonal variation in the calibration of a microwave fat: water content meter for fish flesh
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb01189.x/fullpdf
Reference7 articles.
1. The fat: water relationship in North Sea herring (Clupea harengus) and its possible significance;Iles;Journal of the Marine Biological Association UK,1965
2. Rapid method suitable for liquids and powders for determination of relative permittivities in the microwave region;Kent;Electronics Letters,1973
3. Applications of two-variable microwave techniques to composition analysis problems;Kent;Transactions of the Institute of Measurement and Control,1989
4. Hand-held instrument for fat: water determination in whole fish;Kent;Journal of Food Control,1990a
5. Measurement of dielectric properties of herring flesh using transmission time domain spectroscopy;Kent;International Journal of Food Science and Technology,1990b
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