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Volumn 42, Issue 6, 2009, Pages 1174-1178

Using whey protein gel as a model food to study dielectric heating properties of salmon (Oncorhynchus gorbuscha) fillets

Author keywords

d Ribose; Dielectric properties; Microwave sterilization; RF; Salmon; Whey protein gel

Indexed keywords

GELS; MICROWAVES; MUSCLE; PROTEINS; RADIO WAVES; STERILIZATION (CLEANING);

EID: 62449192532     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.01.005     Document Type: Article
Times cited : (39)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.