PREDICTION OF DIELECTRIC PROPERTIES IN SOLID FOODS OF HIGH MOISTURE CONTENT AT ULTRAHIGH AND MICROWAVE FREQUENCIES
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1977.tb00319.x/fullpdf
Reference47 articles.
1. Measurements of the dielectric properties of frozen and defrosted meat and fish in the frequency range 10–200 MHz
2. Dielectric Properties of Foods at 3 GHz as Determined by a Cavity Perturbation Technique.
3. D. E. BUCK, 1965 . The dielectric spectra of ethanol-water mixtures in the microwave region . Ph.D. Thesis . MIT, Cambridge, Mass.
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