Bibliography

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3. R. E. Mudgett et al., "Prediction of Dielectric Properties in Solid Food of High Moisture Content at Ultrahigh and Microwave Frequencies," J. Food Proc. & Pres. 1, 119-151 (1977).

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Energy Appl. Newsl. 5, 3-7 (1972). 10. L. Riedel, "Calorimetric Investigations of the Meat Freezing Process," Kältetechnik 9, 38-40 (1957).

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