Determination of drying parameters of carrot pomace

É. Molnos; Z. Vajda

doi:10.2478/ausal-2019-0005

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Determination of drying parameters of carrot pomace

Acta Universitatis Sapientiae, Alimentaria

Volume 12 (2019): Issue 1 (December 2019)

By: É. Molnos and Z. Vajda

Open Access

|Dec 2019

Authors

É. Molnos

molnoseva@uni.sapientia.ro

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science, Cluj-Napoca, Romania

Z. Vajda

vajdazita96@gmail.com

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science, Cluj-Napoca, Romania

DOI: https://doi.org/10.2478/ausal-2019-0005 | Journal eISSN: 2066-7744

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Language: English

Page range: 70 - 79

Published on: Dec 31, 2019

Published by: Sapientia Hungarian University of Transylvania

In partnership with: Paradigm Publishing Services

Publication frequency: 1 issue per year

Keywords:

integrated processing of carrots,

Related subjects:

Business and economics,

Business management,

Industries,

Agribusiness, food industry,

Industrial chemistry,

Food science and technology

© 2019 É. Molnos, Z. Vajda, published by Sapientia Hungarian University of Transylvania
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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