DIELECTRIC PROPERTIES OF MODEL MEAT EMULSIONS AT 900 AND 2800 MHz IN RELATION TO THEIR COMPOSITION
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1974.tb07341.x/fullpdf
Reference7 articles.
1. Dielectric Properties of Foods at 3 GHz as Determined by a Cavity Perturbation Technique.
2. PREDICTION ON THE RELATIVE DIELECTRIC LOSS FACTOR IN AQUEOUS SOLUTIONS OF NONFAT DRIED MILK THROUGH CHEMICAL SIMULATION
3. J.H. Perry, 1950 . "Chemical Engineer's Handbook ," 3rd ed , p.719 . McGraw-Hill, New York.
4. Dielectric Properties of Food at 3 GHz as Determined by a Cavity Perturbation Technique.
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