Planned maintenance
A system upgrade is planned for 13/12-2023, at 12:00-13:00. During this time DiVA will be unavailable.
EnglishSvenskaNorsk
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Tools for improving the heating uniformity of foods heated in a microwave oven.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID iD: 0000-0001-6729-5710
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
2000 (English)In: Microwave World, Vol. 21, no 1, p. 24-27Article in journal (Other academic) Published
Place, publisher, year, edition, pages
2000. Vol. 21, no 1, p. 24-27
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9283OAI: oai:DiVA.org:ri-9283DiVA, id: diva2:967157
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2023-05-10Bibliographically approved

Open Access in DiVA

No full text in DiVA

Authority records

Raaholt, Birgitta

Search in DiVA

By author/editor
Raaholt, Birgitta
By organisation
SIK – Institutet för livsmedel och bioteknik
Food Science

Search outside of DiVA

GoogleGoogle Scholar

urn-nbn

Altmetric score

urn-nbn
Total: 103 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.40.0
|
WCAG