Institute of Process Engineering in Life SciencesFood Process Engineering

Combining the advantages of freeze drying and microwave vacuum drying for carrot processing

  • chair:

    Rother, M., Steimle, P., Gaukel, V., Schuchmann, H.P.

  • place:

    ProcessNet Fachausschuss "Lebensmittelverfahrenstechnik", Vlaardingen, 2011

  • Date: 2011