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"greenebaum" - 1 õppematerjal

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2006. Dielectric properties of biological 1–1500 kHz range: Simulation with the Fricke/Cole– materials. In Bioengineering and Biophysical Aspects Cole model. Meat Science 77(4):512–519. of Electromagnetic Fields, Handbook of Biological Damez, J. L., and S. Clerjon. 2008. Meat quality assess- Effects of Electromagnetic Fields, edited by F. S. ment using biophysical methods related to meat struc- Barnes and B. Greenebaum. Boca Raton, Fla.: CRC ture. Meat Science 80(1):132–149. Press. Datta, A. K., and M. Almeida. 2005. Properties relevant Gabriel, C., and S. Gabriel. 1996. Compilation of the to infrared heating of foods. In Engineering Properties Dielectric Properties of Body Tissues at RF and of Foods, edited by M. A. Rao, S. S. H. Rizvi, and A. Microwave Frequencies. http://www.emfdosimetry. K. Datta. Boca Raton, Fla.: Taylor & Francis Group

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