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pro vyhledávání: '"Mario García-Ruiz"'
Autor:
José Carrera-Escobedo, Oscar Cruz-Domínguez, César Guzmán-Valdivia, Victor Carrera-Escobedo, Mario García-Ruiz, Héctor Durán-Muñoz
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 6, Pp 375-387 (2020)
The drying process of vegetables is a widely used technique for food conservation. However, this process can be expensive, and the cost highly depends on the ventilation, drying temperature and drying characteristics of the chillies. The contribution
Externí odkaz:
https://doaj.org/article/904a40547dff4606b6560edfaadc2596
