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An investigation of the dielectric and thermal properties of frozen foods over a temperature from –18 to 80°C

Published Online: 2016-09-16

Published Print: 2017-02-01

Authors

Klinbun, Waraporn

Rattanadecho, Phadungsak
Funding

Funding for this research was provided by:

Thailand Research Fund (No. TRG5780223)
More Information

Peer Review Statement: The publishing and review policy for this title is described in its Aims & Scope.

Aim & Scope: http://www.tandfonline.com/action/journalInformation?show=aimsScope&journalCode=ljfp20

Publication History

Received: 2015-07-13

Accepted: 2016-03-11

Published: 2016-09-16

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