SCOPUS 정보 검색 플랫폼

Food Control

Volumn 13, Issue 3, 2002, Pages 143-149

Determination of added water in pork products using microwave dielectric spectroscopy

(4) Kent, M a Peymann, A b Gabriel, C c Knight, A d

a Kent and Partner Scientific Services (United Kingdom)

b KING'S COLLEGE LONDON (United Kingdom)

c Microwave Consultants Ltd (United Kingdom)

d LEATHERHEAD FOOD RESEARCH (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

SODIUM CHLORIDE; WATER;

ANIMAL TISSUE; ARTICLE; CALIBRATION; CANNED FOOD; COMMERCIAL PHENOMENA; CONTROLLED STUDY; DIELECTRIC CONSTANT; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PRESERVATION; FOOD PROCESSING; HYDRATION; MEAT; MICROWAVE RADIATION; NONHUMAN; PRINCIPAL COMPONENT ANALYSIS; SPECTROSCOPY; STANDARDIZATION; UNITED KINGDOM; VALIDATION PROCESS; WATER CONTENT;

EID: 0036167501 PISSN: 09567135 EISSN: None Source Type: Journal
DOI: 10.1016/S0956-7135(01)00066-4 Document Type: Article

Times cited : (47)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.