Author:
Ozcelik M.,Püschner P.-A.
Reference71 articles.
1. Aerosol formation in the microwave freeze-drying of beef;Arsem;Biotechnology Progress,1985
2. Berente, B. (2004). HPLC-Analyse von Anthocyanen im Rotwein und Klassifizierung deutscher Rotweine mittels multivariater statistischer Methoden. Dissertation. Chemisch-Geowissenschaftliche Fakultät. Friedrich-Schiller-Universität Jena.
3. Comparison of carrot (Daucus carota) drying in microwave and in vacuum microwave;Bettega;Brazilian Journal of Chemical Engineering,2013
4. Dogan Halkman, H. B., Yücel, P. K., & Halkman, A. K. (2014) Non-thermal processing: Microwave. Encyclopedia of food microbiology (2nd ed., pp. 962–965).
Cited by
7 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献