Drying kinetics and dried product quality of rosemary leaves, lavender flowers and rose petals
2010
Pichaya Boonprasom(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Engineering) | Autcharaphorn Apiwongngam(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Yongyuth Chalearmchart(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Engineering)
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
pp. 544-547
Другие темы
Drying kinetics; Dried product
Язык
Тайский
Примечание
Summaries (En, Th)
2 tables
Переведенный заголовок
จลนศาสตร์การอบแห้งและคุณภาพหลังการอบของใบโรสแมรี่ ดอกลาเวนเดอร์และกลีบดอกกุหลาบ
Тип
Summary; Non-Conventional
2013-06-15
AGRIS AP
Поставщик данных
Эту запись предоставил Kasetsart University
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