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 |
The following license files are associated with this item: