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Three-dimensional MRI mapping of minimum temperatures achieved in microwave and conventional food processing
John R. Bows, Maria L. Patrick, Kevin P. Nott, Laurie D. HallVolume:
36
Year:
2001
Language:
english
Pages:
10
DOI:
10.1046/j.1365-2621.2001.00444.x
File:
PDF, 575 KB
english, 2001