Ara
Toplam kayıt 2, listelenen: 1-2
The effects of different drying methods on drying kinetics and color parameters of strawberry tree (Arbutus unedo L.) fruit
(2012)
In this study, changing of drying kinetics and color parameters of halved and whole strawberry tree fruits were evaluated by using hot air drying at 50 °C, 60 °C and 70 °C and vacuum drying at 60 °C, 70 °C and 80 °C. Fruits ...
Discrimination of beef and horsemeat by taking the advantage of Raman spectroscopy
(Amer Chemical Soc, 2014)
[No Abstract Available]