Influence of differential heat treatment on foodstuffs with apples received by the convection-thermoradiation method of drying

dc.contributor.authorStrelchenko, Ljudmila
dc.contributor.authorDubkovetskyy, Igor
dc.contributor.authorMalezhik, Ivan
dc.date.accessioned2019-05-27T13:04:19Z
dc.date.available2019-05-27T13:04:19Z
dc.date.issued2019
dc.description.abstractThe influence of differential heat treatment on products from apples with different sugar content in semi-finished products is considered.uk_UA
dc.identifier.citationStrelchenko, L. Influence of differential heat treatment on foodstuffs with apples received by the convection-thermoradiation method of drying / L. Strelchenko, I. Dubkovetskyi, I. Malezhyk // Ukrainian food journal. – 2019. – Vol. 8, Issue 1. – P. 155-168.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/29368
dc.language.isoenuk_UA
dc.subjectappleuk_UA
dc.subjectsnackuk_UA
dc.subjectcandied fruitsuk_UA
dc.subjectblanchinguk_UA
dc.subjectdryinguk_UA
dc.subjectяблукоuk_UA
dc.subjectснекuk_UA
dc.subjectцукатuk_UA
dc.subjectбланшуванняuk_UA
dc.subjectсушінняuk_UA
dc.subjectкафедра процесів і апаратів харчових виробництвuk_UA
dc.titleInfluence of differential heat treatment on foodstuffs with apples received by the convection-thermoradiation method of dryinguk_UA
dc.typeArticleuk_UA

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