Cite
HARVARD Citation
Abano, E. et al. (n.d.). Optimization of Drying Conditions for Quality Dried Tomato Slices Using Response Surface Methodology. Journal of food processing and preservation. 38 (3), pp. 996-1009. [Online].
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Abano, E. et al. (n.d.). Optimization of Drying Conditions for Quality Dried Tomato Slices Using Response Surface Methodology. Journal of food processing and preservation. 38 (3), pp. 996-1009. [Online].