Dielectric properties of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequencies

Journal article

Peer reviewed

Murad Ahmad Al-Holy, Yifen Wang, Juming Tang and Barbara A Rasco

Journal of Food Engineering, Vol.70(4), pp.564-570

2005

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Title: Dielectric properties of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequencies
Creators: Murad Ahmad Al-Holy
Yifen Wang - Auburn University
Juming Tang - Washington State University
Barbara A Rasco - Washington State University
Publication Details: Journal of Food Engineering, Vol.70(4), pp.564-570
Identifiers: 996632116501851
Academic Unit: University of Idaho
Language: English
Resource Type: Journal article