Comparison of Different Drying Methods on the Chemical and Sensory Properties of Chestnut (Castanea Sativa M.) Slices

AuthID
 P-00M-SSR
4
Author(s)
Document Type
Article
Year published
2017
Published
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 243, Issue: 11, Pages: 1957-1971 (15)
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Scopus®
Crossref®9
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Publication Identifiers
Scopus: 2-s2.0-85018989655
Wos: WOS:000412454400008
Source Identifiers
ISSN: 1438-2377
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