The impact of different drying methods on pears quality

dc.contributor.author	GUŢUL, A.
dc.contributor.author	MELENCIUC, M.
dc.contributor.author	SUHODOL, N.
dc.contributor.author	BERNIC, M.
dc.contributor.author	DESEATNICOV, O.
dc.date.accessioned	2019-11-14T19:52:53Z
dc.date.available	2019-11-14T19:52:53Z
dc.date.issued	2016
dc.identifier.citation	GUŢUL, A., MELENCIUC, M., SUHODOL, N. et al. The impact of different drying methods on pears quality. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 54-59. ISBN 978-9975-87-138-9.
dc.identifier.isbn	978-9975-87-138-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6880
dc.description.abstract	Processed pears present a worldwide consumed product. This paperwork presents an impact analysis of different dehydrating methods on pears quality indices. There was made a comparative appreciation of dried by different methods pears, as by organoleptic method as well as using CIELAB instrumental method.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	pears	en_US
dc.subject	dehydration	en_US
dc.subject	convection	en_US
dc.title	The impact of different drying methods on pears quality	en_US
dc.type	Article	en_US