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Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach
| Title: | Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach | Authors: | Djekić, Ilija   ; Tomić, Nikola ; Bourdoux, Simeon; Spilimbergo, Sara; Šmigić, Nada ; Udovički, Božidar ; Hofland, Gerard; Devlieghere, Frank; Rajković, Andreja |
Issue Date: | 2018 | Publication: | LWT-Food Science and Technology | ISSN: | 0023-6438 Lwt-food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) Search Idenfier |
Publisher: | Elsevier Science Bv, Amsterdam | Type: | Article | Collation: | vol. 94 str. 64-72 | DOI: | 10.1016/j.lwt.2018.04.029 | WoS-ID: | 000434902300010 | Scopus-ID: | 2-s2.0-85046513917 | URI: | http://aspace.agrif.bg.ac.rs/handle/123456789/4795 https://aspace.agrif.bg.ac.rs/handle/123456789/4795 https://enauka.gov.rs/handle/123456789/347034 |
Project: | European Community's Horizon 2020, Call - Faster Upcoming Technology Uptake Relevant for the Environment in FOOds Drying "FUTURE-FOOD" [H2020-SFS-2014-2] | M-category: | 21M21 |
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