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Quality properties, mass transfer characteristics and energy consumption during shortwave infrared radiation drying of tomato

Kocabiyik, H.; Yilmaz, N.; Tuncel, N. B.; Sumer, S. K.; Buyukcan, M. B.


BibTeX

@article{kocabiyik_h_2016_58487,
  author       = {Kocabiyik, H. and
                  Yilmaz, N. and
                  Tuncel, N. B. and
                  Sumer, S. K. and
                  Buyukcan, M. B.},
  title        = {{Quality properties, mass transfer characteristics 
                   and energy consumption during shortwave infrared
                   radiation drying of tomato}},
  journal      = {QUALITY ASSURANCE AND SAFETY OF CROPS \& FOODS},
  year         = 2016,
  volume       = 8,
  number       = 3,
  pages        = {447-456},
  month        = jan,
}
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Alıntı yap

Kocabiyik, H., Yilmaz, N., Tuncel, N. B., Sumer, S. K. ve Buyukcan, M. B. (2016). Quality properties, mass transfer characteristics and energy consumption during shortwave infrared radiation drying of tomato. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 8(3), 447–456. doi:10.3920/QAS2014.0550

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