The Drying of Foods and its Effect on the Physical-Chemical, Sensorial and Nutritional Properties
Drying of foods is an ancient practice that has been adopted to preserve foods beyond their natural shelf life. The process started with the exposure of foods to the sun, to extract from them a great proportion of the water, thus contributing for their conservation. The traditional solar dying with...
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| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2018
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| Texto completo: | http://hdl.handle.net/10400.19/4976 |
| País: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/4976 |