Microwave spectroscopy based on the waveguide technique for...

  • Main
  • 2018 / 11
  • Microwave spectroscopy based on the waveguide technique for...
Food Chemistry 2018 / 11

Microwave spectroscopy based on the waveguide technique for the nondestructive freshness evaluation of egg

Akbarzadeh, Niloufar, Mireei, Seyed Ahmad, Askari, Gholamreza, Hossein Mahdavi, Amir
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.10.143
Date:
November, 2018
File:
PDF, 677 KB
english, 2018
Conversion to is in progress
Conversion to is failed