机译:射频和微波巴氏灭菌技术发展中的杏仁壳介电性能
College of Life Science,Yangtze University,Jingzhou,Hubei 434025,China;
Department of Biological Systems Engineering,Washington State University,208 L.J. Smith Hall,Pullman,WA 99164-6120,USA;
USDA-ARS San Joaquin Valley Agricultural Sciences Center,96 JI S. Riverbend Avenue,Parlier,CA 93648,USA;
Northwest A&F University,College of Mechanical and Electronic Engineering,Yangling,Shaanxi 712100,China,Department of Biological Systems Engineering,Washington State University,208 L.J. Smith Hall,Pullman,WA 99164-6120,USA;
dielectric properties; almond shell; radio frequency; microwave; pasteurization;
机译:与射频和微波探测相关的杏仁内核的介电性能
机译:利用射频能量进行巴氏杀菌工艺开发,以控制带壳杏仁中的沙门氏菌
机译:三文鱼(Oncorhynchus keta)和st鱼(Acipenser transmontanus)鱼子酱在射频(RF)和微波(MW)巴氏灭菌频率下的介电性能
机译:壳体杏仁的前藻渣,射频加热
机译:精密射频和微波介电谱及离子水溶液的表征
机译:杏仁核的介电特性与射频和微波巴氏灭菌法相关
机译:与射频和微波探测相关的杏仁内核的介电性能
机译:一些热带非洲叶菜的射频介电特性