Dehydration of food products A review
1971; Wiley; Volume: 6; Issue: 4 Linguagem: Inglês
10.1111/j.1365-2621.1971.tb01623.x
ISSN1365-2621
Autores Tópico(s)Freezing and Crystallization Processes
ResumoInternational Journal of Food Science & TechnologyVolume 6, Issue 4 p. 331-370 Dehydration of food products A review S. D. HOLDSWORTH, S. D. HOLDSWORTH Author's address: Fruit and Vegetable Preservation Research Association, Chipping Campden, Gloucestershire.Search for more papers by this author S. D. HOLDSWORTH, S. D. HOLDSWORTH Author's address: Fruit and Vegetable Preservation Research Association, Chipping Campden, Gloucestershire.Search for more papers by this author First published: December 1971 https://doi.org/10.1111/j.1365-2621.1971.tb01623.xCitations: 54AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat References Abelow, J.M. & Flosdorf, E.W. (1957) Chem. Engng. Prog. 53 (12), 597. CASGoogle Scholar Acker, L. (1963a) Adv. Fd Res. 11, 1. 10.1016/S0065-2628(08)60064-6 Google Scholar Acker, L. (1963b) Recent Adv. Fd Sci. 3, 239. 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