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pro vyhledávání: '"Ravnushkin E.A."'
Autor:
Ermolaev V.A., Ravnushkin E.A.
Publikováno v:
Техника и технология пищевых производств, Vol 38, Iss 3, Pp 83-87 (2015)
Vacuum drying is one of the most widespread ways of food preservation. It is possible to intensify this process using alternating pressure i.e. performing barovacuum drying. The given work is devoted to investigation of processes taking place during
Externí odkaz:
https://doaj.org/article/54610bf6955447dba0519d876879130a
