Published in
Taylor and Francis Group, Drying Technology, 15(32), p. 1777-1784
DOI: 10.1080/07373937.2014.943767
Links
Tools
Effect of Salt and Sucrose Content on the Dielectric Properties of Salted Duck Egg White Protein Relevant to Radio Frequency Drying
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Preprint: archiving forbidden
Published version:
archiving forbidden
Data provided by 