Polish Journal of Food and Nutrition Sciences > 2019 > 69 > 1
Source
Abstract
Identifiers
journal ISSN : | 1230-0322 |
DOI | 10.31883/pjfns-2019-0010 |
Keywords
Additional information
Publisher
Fields of science
Bibliography
-
1. AlJuhaimi, F., Uslu, N., Özcan, M.M., ElBabiker, E.F., Ghafoor, K. (2016). Effect of drying on antioxidant activity, total phenol and mineral contents of pear fruits. Journal of Food Safety and Food Quality, 67, 164–167.
-
2. Amiripour, M., Habibi-Najafi, M.B., Mohebbi, M., Emadi, B. (2015). Optimization of osmo-vacuum drying of pear (Pyrus communis L.) using response surface methodology. Journal of Food Measurement and Characterization, 9(3), 269–280.
-
3. Antal, T., Tarek-Tilistyák, J., Cziáky, Z., Sinka, L. (2017). Comparison of drying and quality characteristics of pear (Pyrus communis L.) using mid-infrared-freeze drying and single stage of freeze drying. International Journal of Food Engineering, 13(4), 125–146.