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Fruit drying is a well known process mostly used for preservation of fruits. Osmotic dehydration of apricot slices were carried out in three different salt-sucrose concentrations and four different temperatures. Also three different weight ratios of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5fa58adb3f7f9cbf91addf84dc9f971
