Comparison of drying kinetics of foods using a fan-assisted convection oven, a microwave oven and a combined microwave/convection oven
- 1 January 1992
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 15 (2) , 139-155
- https://doi.org/10.1016/0260-8774(92)90030-a
Abstract
No abstract availableKeywords
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