Composition of foods using microwave dielectric spectra

European Food Research and Technology

Volumn 210, Issue 5, 2000, Pages 359-366

  Kent, Michael ^a   Knöchel, Reinhard ^b   Daschner, Frank ^b   Berger, Ulla Karin ^c  

^a Kent and Partner Scientific Services   (United Kingdom)

^b UNIVERSITY OF KIEL   (Germany)

^c SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

Author keywords

Added water; Composition; Dielectrics; Foods; Polyphosphate

Indexed keywords

EID: 0008364057     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050564     Document Type: Article

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