Work

The effect of fat, water and salt on the thermal and dielectric properties of meat batter and its temperature following microwave or radio frequency heating

Year: 2006

Type: article

Source: Journal of Food Engineering

DOI: 10.1016/j.jfoodeng.2006.05.016

Authors: Lu Zhang, James G. Lyng, Nigel P. Brunton

Institution: University College Dublin

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2089533949

FWCI: 4.243

Cites: 27

Cited by: 94

Related to: 10