Effects of Microwave and Infrared Drying on the Quality and Rehydration Characteristics of Carrots and Garlic

Bildiriler > Özet Bildiri · 1999

Yazarlar: Filiz İÇİER

10th World Congress of Food Science and Technology, Uluslararası, Sözlü Sunum, Özet Bildiri, 1999-1999, ss 27-