Osmotic dehydration of apple and pear slices: color and chemical characteristics
By: Ana Leahu, Cristina Ghinea and Mircea-Adrian Oroian
Authors
Ana Leahu
Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania
Cristina Ghinea
Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania
Mircea-Adrian Oroian
Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania
Language: English
Page range: 73 - 79
Submitted on: Apr 28, 2020
Accepted on: Jul 8, 2020
Published on: Sep 18, 2020
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2020 Ana Leahu, Cristina Ghinea, Mircea-Adrian Oroian, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.