Dielectric properties of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequencies

Journal of Food Engineering - Tập 70 Số 4 - Trang 564-570 - 2005
Murad Al‐Holy1, Yifen Wang2, Juming Tang3, Barbara Rasco4
1Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University, Zarqa, Jordan;
2Biosystems Engineering Department, Auburn University, AL 36849-5417, USA
3Department of Food Science and Human Nutrition, Washington State University, Box 646376, Pullman, WA 99164, USA
4Department of Biological Systems Engineering, Washington State University, Box 646120, Pullman, WA 99164, USA

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