机译:微波融化和加热过程中糖基水糊的介电性能和食品模型应用
Tokyo Univ Marine Sci & Technol, Dept Food Sci & Technol, Minato Ku, Konan 4-5-7, Tokyo 1088477, Japan;
Tokyo Univ Marine Sci & Technol, Dept Food Sci & Technol, Minato Ku, Konan 4-5-7, Tokyo 1088477, Japan;
Tokyo Univ Marine Sci & Technol, Dept Food Sci & Technol, Minato Ku, Konan 4-5-7, Tokyo 1088477, Japan;
Tokyo Univ Marine Sci & Technol, Dept Food Sci & Technol, Minato Ku, Konan 4-5-7, Tokyo 1088477, Japan;
Tokyo Univ Marine Sci & Technol, Dept Food Sci & Technol, Minato Ku, Konan 4-5-7, Tokyo 1088477, Japan;
Tylose; Model food; Dielectric properties; Microwave heating; Thawing; Frozen tuna;
机译:基于介电性能的冷冻中华快餐微波加热模拟微波加热
机译:微波炉中食物的解冻:II。负载几何形状和介电性能的影响
机译:微波解冻和加热期间南极磷虾(Euphausia superba)和白虾(Penaeus vannamei)的介电性能
机译:功率循环和介电特性对食物微波解冻的影响
机译:微波加热过程中淀粉水悬浮液的粒度行为,介电性能和电磁模型。
机译:微波加热氧化锌和铁酸锌的介电性能和碳热还原
机译:食品和微波加热的介电性能