| http://www.w3.org/ns/prov#value | - The present invention was made in light of such problems as mentioned above, and inventors took notice of the fact that the change in physical properties and composition of a food due to bonding/separation of water, change in molecular structure, and etc., caused by the freezing and unfreezing of the food, causes a change in permittivity of the food and the change in the permittivity correlates wi
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