Comparison between Lambert and Maxwell Approaches in the Modelling of Microwave Heating of Liquid Foods

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ISSN Print: 1947-3931
ISSN Online: 1947-394X
www.scirp.org/journal/eng
E-mail: eng@scirp.org

"Comparison between Lambert and Maxwell Approaches in the Modelling of Microwave Heating of Liquid Foods"
written by Rino Apicella, Vittorio Romano,
published by Engineering, Vol.11 No.1, 2019

has been cited by the following article(s):

[1]	Machine learning‐based modeling in food processing applications: State of the art
	… Reviews in Food …, 2022

[2]	Application of machine learning-based approach in food drying: opportunities and challenges
	2020

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