گرمایش دی‌الکتریک (Persian Wikipedia)

Analysis of information sources in references of the Wikipedia article "گرمایش دی‌الکتریک" in Persian language version.

refsWebsite

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5doi.org

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2books.google.com

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2google.com

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2ip.com

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2qr.ae

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1comsol.com

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1iop.org

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1harvard.edu

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1web.archive.org

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1ed.ac.uk

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1nih.gov

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1reference.com

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1nasa.gov

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1worldcat.org

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books.google.com

Shah, Yadish (2018-01-12). Thermal Energy: Sources, Recovery, and Applications. Baton Rouge, FL: CRC Press. ISBN 9781315305936. Retrieved 27 March 2018.
Shah, Yadish (2018-01-12). Thermal Energy: Sources, Recovery, and Applications. Baton Rouge, FL: CRC Press. ISBN 9781315305936. Retrieved 27 March 2018.

comsol.com

Pryor, Roger. "Modeling Dielectric Heating: A First Principles Approach" (PDF). Pryor Knowledge Systems, Inc. Retrieved 27 March 2018.

doi.org

Brennan, J.G. (2003). "DRYING | Dielectric and Osmotic Drying". Encyclopedia of Food Sciences and Nutrition (Second Edition): 1938–1942. doi:10.1016/B0-12-227055-X/00372-2. ISBN 9780122270550.
Vollmer, Michael (2004). "Physics of the microwave oven". Physics Education. IOP. 39 (74): 74–81. Bibcode:2004PhyEd..39...74V. doi:10.1088/0031-9120/39/1/006.
Piyasena P; et al. (2003), "Radio frequency heating of foods: principles, applications and related properties—a review", Crit Rev Food Sci Nutr, 43 (6): 587–606, doi:10.1080/10408690390251129, PMID 14669879
Brennan, J.G. (2003). "DRYING | Dielectric and Osmotic Drying". Encyclopedia of Food Sciences and Nutrition (Second Edition): 1938–1942. doi:10.1016/B0-12-227055-X/00372-2. ISBN 9780122270550.
Datta, Ashim K.; Davidson, P. Michael (2000-11-01). "Microwave and Radio Frequency Processing". Journal of Food Science (به انگلیسی). 65: 32–41. doi:10.1111/j.1750-3841.2000.tb00616.x. ISSN 1750-3841.

ed.ac.uk

homepages.ed.ac.uk

Whittaker, Gavin (1997). "A Basic Introduction to Microwave Chemistry". Archived from the original on July 6, 2010.

google.com

harvard.edu

ui.adsabs.harvard.edu

Vollmer, Michael (2004). "Physics of the microwave oven". Physics Education. IOP. 39 (74): 74–81. Bibcode:2004PhyEd..39...74V. doi:10.1088/0031-9120/39/1/006.

iop.org

iopscience.iop.org

Vollmer, Michael (2004). "Physics of the microwave oven". Physics Education. IOP. 39 (74): 74–81. Bibcode:2004PhyEd..39...74V. doi:10.1088/0031-9120/39/1/006.

ip.com

nasa.gov

imagine.gsfc.nasa.gov

"The Electromagnetic Spectrum". NASA Goddard Space Flight Center, Astronaut's Toolbox. Retrieved November 30, 2016.

nih.gov

pubmed.ncbi.nlm.nih.gov

Piyasena P; et al. (2003), "Radio frequency heating of foods: principles, applications and related properties—a review", Crit Rev Food Sci Nutr, 43 (6): 587–606, doi:10.1080/10408690390251129, PMID 14669879

qr.ae

Slepkov, Aaron (2018). "Why aren't microwaves tuned to the resonant frequency of water? What would happen if they were?".
Slepkov, Aaron (2018). "Why aren't microwaves tuned to the resonant frequency of water? What would happen if they were?".

reference.com

dictionary.reference.com

"Diathermy", Collins English Dictionary - Complete & Unabridged 10th Edition. Retrieved August 29, 2013, from Dictionary.com website

web.archive.org

Whittaker, Gavin (1997). "A Basic Introduction to Microwave Chemistry". Archived from the original on July 6, 2010.

worldcat.org

Datta, Ashim K.; Davidson, P. Michael (2000-11-01). "Microwave and Radio Frequency Processing". Journal of Food Science (به انگلیسی). 65: 32–41. doi:10.1111/j.1750-3841.2000.tb00616.x. ISSN 1750-3841.