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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Influence of composition, temperature, and frequency on dielectric properties of selected saltwater and freshwater fish

Shuang Lia College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai, China;c National R&D Branch Center for Freshwater Aquatic Products Processing Technology, Shanghai, ChinaORCID Iconhttps://orcid.org/0000-0001-5064-0653View further author information
ORCID Icon,
Feng Lia College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai, China;c National R&D Branch Center for Freshwater Aquatic Products Processing Technology, Shanghai, ChinaView further author information
,
Juming Tangd Department of Biosystems Engineering, Washington State University, Pullman, WA, USAView further author information
,
Tony Korale Koral Associates, Woodcote, South Oxfordshire, UKView further author information
&
Yang Jiaoa College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai, China;c National R&D Branch Center for Freshwater Aquatic Products Processing Technology, Shanghai, China;f Department of Food Science and Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China;g Tianshun Agricultural product Co. Ltd., Xuzhou, ChinaCorrespondence[email protected]
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Pages 1920-1934 | Received 30 May 2019, Accepted 06 Nov 2019, Published online: 27 Nov 2019

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