搜索结果: 1-1 共查到“食品科学技术基础学科 dielectric properties”相关记录1条 . 查询时间(0.015 秒)
Effect of freezing rate and comminution on dielectric properties of pork
radio-frequency heating microwave heating meat properties meat batter
2014/2/24
The impact of comminution and the freezing rate on the dielectric properties (ε' and ε'') of meats measured at frequencies used for cooking, i.e. radio frequency, RF (27.12 MHz), and microwave, MW (91...