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The impact of different drying methods on pears quality

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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


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