A survey of the dielectric properties of meats and ingredients used in meat product manufacture

Meat Science

Volumn 69, Issue 4, 2005, Pages 589-602

  Lyng, J G ^a   Zhang, L ^a   Brunton, N P ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Dielectric properties; Ingredients; Meat; Microwave; Radio frequency

Indexed keywords

COMPOSITION; COMPUTER SIMULATION; DRYING; MICROWAVES; PERMITTIVITY; SENSITIVITY ANALYSIS;

INGREDIENTS; MEAT BLENDS; PRODUCT MANUFACTURE; RADIO FREQUENCY;

MEATS;

EID: 12344328870     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.09.011     Document Type: Article

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