Претраживање
Приказ резултата 41-42 од 42
Convective drying of potato slices at low temperatures in full air recirculation dryer
(Apple Academic Press, 2017)
In modern industrial production, it can be said with certainty that there is no such a product whose main raw material in one of its stages did not go through a drying process [12, 13]. Research and analysis of the drying ...
HACCP in fermented meat production
(CRC Press, 2017)
Hazard Analysis and Critical Control Points (HACCP) is a conceptually simple, science based system whereby the food safety hazards can be identified and evaluated by the meat establishment, which then institute controls ...