References
- Abara, A, E. and Hill M. A., The effect of moisture content and enzyme activity on the blanching time of standard cylinders of potatoes. J, Microwave Power 16(1), 31–34, 1981.
- Diprose, M. F., Hackman, R. and Benson, F. A. The measurement of soil and leaf moisture content by 2450 MHz radiation. From the proceedings of Microwave Power Symposium, 1979, XIV Symposium international sur les applications énergétiques des micro-ondes. Monaco, 11–15 juin 1979, pp. 137–140.
- Hiratsuka, A., Inoue, H., Takagi, T. Observations of electric field intensity patterns in microwave ovens. J. Microwave Power 13(2), 189–191, 1978.
- Lees, K. Laboratory Handbook of methods of food analysis. Third Edition, Leonard Hill Books, London, 1975.
- Mapson, L. W., Swain, T. and Tomalin, A. W. Influence of variety, cultural conditions and temperature of storage on enzymatic browning of potato tubers. J. Sci. Fd. Agric. 14, 673–684, 1963.
- Swarfs, D. H. Microwaves used in determining avocado maturity. Citrus and subtropical fruit research institute. No. 535, 3–514, 1978.