Pengeringan buah-buahan.
1988
Hasimah Hafiz Ahmad
Drying or dehydration is one of the methods of food preservation. Current drying techniques yield highly acceptable food products among which are dried fruits. This article discusses various aspects of dehydration of fruits and the methods commonly employed.
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Bibliographic information
Other Subjects
Secado por pulverizacion; Sechage par le vide; Secado por vacio; Sechage par dispersion; Sechoir
Note
3 tables; 3 ref. Summary (En, Ms). AVAILABILITY: UPM (btb TP368.T266).
Translated Title
English.
[Drying of fruits]. [Malay]
Type
Journal Article; Journal Part; Summary
Source
Teknologi-Makanan (Malaysia). (1988). v. 7 p. 49-53. Received Feb. 1991.
Corporate Author
MARDI, Serdang, Selangor (Malaysia). Bahagian Teknologi Makanan
Procesna tehnika i energetika u poljoprivredi. Opatija (Yugoslavia). 26-30 Jan 1988.
2012-11-15
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