The heating of foodstuffs in a microwave oven
- 1 August 1975
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 10 (4), 375-384
- https://doi.org/10.1111/j.1365-2621.1975.tb00043.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Dielectric Properties of Foods at 3 GHz as Determined by a Cavity Perturbation Technique.The Journal of Microwave Power, 1971
- The dielectric constant of foods and other materials with high water contents at microwave frequenciesInternational Journal of Food Science & Technology, 1966
- Dielectric dispersion in pure polar liquids at very high radio frequencies - III.The effect of electrolytes in solutionProceedings of the Royal Society of London. Series A. Mathematical and Physical Sciences, 1952
- Dielectric dispersion in pure polar liquids at very high radio-frequencies I. Measurements on water, methyl and ethyl alcoholsProceedings of the Royal Society of London. Series A. Mathematical and Physical Sciences, 1952