Dielectric properties of process cheese from 0.3 to 3GHz - Concepedia

Concepedia

Publication | Closed Access

Dielectric properties of process cheese from 0.3 to 3GHz

60

Citations

11

References

2005

Year

Colm Everard, Colette C. Fagan, Colm P. O’Donnell, D.J. O’Callaghan, James G. Lyng

Journal of Food Engineering

Dielectric PropertiesEngineeringOptical PropertiesApplied PhysicsFood EngineeringFood StructureFood TechnologyElectrical InsulationHealth Sciences

References

	Year	Citations

Page 1