Study of the application of dielectric spectroscopy to predict the water activity of meat during drying process
作者： M.V. Traffano-Schiffo , M. Castro-Giraldez , R.J. Colom , P.J. Fito
DOI: 10.1016/J.JFOODENG.2015.06.030
关键词:
摘要: … and equipment based in dielectric spectroscopy have been … real part of permittivity is called the dielectric constant (ε′), … Dielectric spectroscopy presents some advantages with regard …
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