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pro vyhledávání: '"Naoto Shimizu"'
Autor:
Ebrahim Taghinezhad, Antoni Szumny, Mohammad Kaveh, Vali Rasooli Sharabiani, Anil Kumar, Naoto Shimizu
Publikováno v:
Foods, Vol 9, Iss 1, p 86 (2020)
The effect of hybrid infrared-convective (IRC), microwave (MIC) and infrared-convective-microwave (IRCM) drying methods on thermodynamic (drying kinetics, effective moisture diffusivity coefficient (Deff), specific energy consumption (SEC)) and quali
Externí odkaz:
https://doaj.org/article/8993093e7b49428bb66b82a0c3a3d235