PDF-Paper 31 – PAGE 1 31) QUALITY OF DRIED FOODS AND DETERIORATIVE R

Author : giovanna-bartolotta | Published Date : 2016-05-30

Paper 31 150 PAGE 2 Osmotic dehydration minimises the heat effects on colour and flavour prevents enzymatic browning and thus limits the use of sulphur dioxide increasing

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Paper 31 – PAGE 1 31) QUALITY OF DRIED FOODS AND DETERIORATIVE R: Transcript

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