Dielectric properties of a pregelatinized bread system at 2450 MHz as a function of temperature, moisture, salt and specific volume von Goedeken, D.L. (Rutgers-The State Univ. of New Jersey, Cook College, NJ.), Tong, C.H, Virtanen, A.J

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Microwave assisted thawing of model frozen foods using feed-back temperature control and surface cooling von Virtanen, A.J. (Rutgers-The State Univ. of New Jersey, New Brunswick, NJ.), Goedeken, D.L, Tong, C.H

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True thermal conductivity determination of moist porous food materials at elevated temperatures von Goedeken, D.L, Shah, K.K, Tong, C.H

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Permeability Measurements of Porous Food Materials von GOEDEKEN, D.L., TONG, C.H.

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DESIGN and CALIBRATION of A CONTINUOUS TEMPERATURE1 MEASUREMENT SYSTEM IN A MICROWAVE CAVITY BY INFRARED IMAGING von GOEDEKEN, D.L., TONG, C.H., LENTZ, R.R.

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DESIGN and CALIBRATION of A CONTINUOUS TEMPERATURE 1 MEASUREMENT SYSTEM IN A MICROWAVE CAVITY BY INFRARED IMAGING von GOEDEKEN, D.L., TONG, C.H., LENTZ, R.R.

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Design and calibration of a continuous temperature measurement system in a microwave cavity by infrared imaging von Goedeken, D.L. (Rutgers University, New Brunswick, NJ), Tong, C.H, Lentz, R.R

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Method of extruding bread dough and products thereof von S.M. HAYES-JACOBSON, GENG QINGHUANG, D.L. GOEDEKEN

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Dough, products and methods von J.S. THORSON, J.L. WEBER, D.L. GOEDEKEN

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