Basic Principles of Microwaves and Recent Developments
- 1 January 1966
- book chapter
- Published by Elsevier
- Vol. 15, 277-301
- https://doi.org/10.1016/s0065-2628(08)60082-8
Abstract
No abstract availableKeywords
This publication has 38 references indexed in Scilit:
- Dielectric Dispersion of Crystalline Powders of Amino Acids, Peptides, and Proteins1The Journal of Physical Chemistry, 1965
- ELECTRICAL PROPERTIES OF BOUND WATERAnnals of the New York Academy of Sciences, 1965
- Effects of Microwave Cookery on the Bacterial Counts of FoodJournal of Applied Bacteriology, 1965
- Microwave Defrosting and HeatingCornell Hospitality Quarterly, 1964
- Super Power Microwaves for Advanced Food SystemsCornell Hospitality Quarterly, 1964
- Techniques of Continuous Microwave Food ProcessingCornell Hospitality Quarterly, 1964
- Progress Abroad in Microwave CookingCornell Hospitality Quarterly, 1963
- MICROWAVE ENERGY IN FREEZE‐DRYING PROCEDURESJournal of Food Science, 1957
- Compounds for Control of Orange DecaysScience, 1945
- Application of High-Frequency Electrostatic Fields in AgricultureThe Quarterly Review of Biology, 1940