Cite
HARVARD Citation
Djekic, I. et al. (2018). Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple – Quality index approach. Lebensmittel-Wissenschaft + Technologie =. pp. 64-72. [Online].
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Djekic, I. et al. (2018). Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple – Quality index approach. Lebensmittel-Wissenschaft + Technologie =. pp. 64-72. [Online].