Evaluation of Mass Transfer Coefficients and Volumetric Shrinkage During Osmotic Dehydration of Apple Using Sucrose Solutions in Static and Non-Static Conditions

AuthID
 P-000-HJZ
2
Author(s)
Tipo de Documento
Article
Year published
2003
Publicado
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 57, Número: 1, Páginas: 25-31 (7)
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Publication Identifiers
SCOPUS: 2-s2.0-0037332917
Wos: WOS:000180445700004
Source Identifiers
ISSN: 0260-8774
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