STUDYING THE PROPERTIES OF GRAPE POMACE AS OF AN OBJECT OF DRYING
<p>Grape pomace contains a complex of valuable and biologically active compounds. Drying is one of the main ways of microbiological stabilisation and preservation of the nutritional value of this secondary raw material. Kinetic parameters of dehydration of grape pomace from different industria...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odessa National Academy of Food Technologies
2018-07-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | http://journals.gsjp.eu/index.php/foodtech/article/view/937 |