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

Overview of attention for article published in LWT - Food Science & Technology, July 2009

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Detection of multi-dimensional heating patterns in thermal food processes using…

Grant US-11490641-B2

United States of America

Method for recording temperature profiles in food packages during microwave heating using…

Grant US-8981270-B2

United States of America

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