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Salt content dependent dielectric properties of pistachios relevant to radio-frequency pasteurization
This study was conducted to investigate the effect of salt content during radio-frequency (RF) heating on rate of temperature increase, dielectric properties (DPs), and reduction of pathogens in pistachios. Also, the effect of RF heating on pistachio quality of varying salt content was determined. P...
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| Publicat a: | Sci Rep |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Nature Publishing Group UK
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6382758/ https://ncbi.nlm.nih.gov/pubmed/30787372 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-019-38987-9 |
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