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Dielectric properties of model meat emulsions at 900 and 2800 MHz in relation to their composition
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
1974 (English)In: Journal of Food Science, Vol. 39, no 6, p. 1153-1156Article in journal (Refereed)
Place, publisher, year, edition, pages
1974. Vol. 39, no 6, p. 1153-1156
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
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Food Science
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URN: urn:nbn:se:ri:diva-8966OAI: oai:DiVA.org:ri-8966DiVA, id: diva2:966840
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2020-12-01Bibliographically approved

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