Investigating the Effects of Qualitative Properties on Pears Dielectric Coefficient

Nowadays, the dielectric properties of food and biological products have become a valuable parameter in foodstuff engineering and coating technology, covering a remarkable spectral domain from 10-6 to 1012. In the present study, 27 completely healthy pears were selected and subjected to quasi-static...

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Autores principales: M. J Mahmoodi, M Azadbakht
Formato: article
Lenguaje:EN
FA
Publicado: Ferdowsi University of Mashhad 2021
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Acceso en línea:https://doaj.org/article/79776bb9e550430099d79a1764741814
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