ANALYSIS OF THE COMPOSITION OF FRUITS AND VEGETABLES DURING THE DRYING PROCESS
DOI:
https://doi.org/10.5281/zenodo.4889271Ключевые слова:
Physicochemical properties, storage and processing, dehydration, farms, energy consumptionАннотация
The article gives scientifically grounded recommendations on the preservation, processing of fruit and vegetable products. Also, there are scientifically sound proposals and recommendations on existing problems and solutions in the system.Загрузки
Опубликован
2021-06-01
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Articles
Как цитировать
R., A. O., o`g`li, M. M. S., & R., A. M. (2021). ANALYSIS OF THE COMPOSITION OF FRUITS AND VEGETABLES DURING THE DRYING PROCESS. Евразийский журнал академических исследований, 1(2), 600-603. https://doi.org/10.5281/zenodo.4889271
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