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Microwave properties of water in the temperature range +3 to 140 degrees C.
Risman, Per O.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
1988 (English)
In:
Electromagnetic Energy Reviews, Vol. 1, p. 3-6
Article in journal (Refereed)
Place, publisher, year, edition, pages
1988. Vol. 1, p. 3-6
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
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URN:
urn:nbn:se:ri:diva-8496
OAI: oai:DiVA.org:ri-8496
DiVA, id:
diva2:966368
Available from:
2016-09-08
Created:
2016-09-08
Last updated:
2020-12-01
Bibliographically approved
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SIK – Svenska livmedelsinstitutet
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Food Science
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modern-language-association-8th-edition
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