Using whey protein gel as a model food to study dielectric heating properties of salmon (Oncorhynchus gorbuscha) fillets

Journal article

Juming Tang, Barbara A Rasco, Shaojin Wang, Ali A Alshami, Fanbin Kong and Yu Wang

LWT - Food Science and Technology, Vol.42(6), pp.1174-1178

2009

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Title: Using whey protein gel as a model food to study dielectric heating properties of salmon (Oncorhynchus gorbuscha) fillets
Creators: Juming Tang - Washington State University
Barbara A Rasco - Washington State University
Shaojin Wang - Washington State University
Ali A Alshami - Washington State University
Fanbin Kong - Washington State University
Yu Wang - Washington State University
Publication Details: LWT - Food Science and Technology, Vol.42(6), pp.1174-1178
Identifiers: 996631364901851
Academic Unit: University of Idaho
Language: English
Resource Type: Journal article