home    about    browse    search    latest    help 
Login | Create Account

Essiccamento di erbe e spezie (Modulo 4.2)

Sturm, Barbara and von Gersdorff, Gardis (2018) Essiccamento di erbe e spezie (Modulo 4.2). Universität Kassel, Fachbereich Ökologische Agrarwissenschaften, Fachgebiet Agrartechnik, Witzenhausen, Deutschland .

[thumbnail of 4.2 Essiccamento erbe_ITA.pdf] PDF - Italian/Italiano
1MB


Summary

- Scopi generali e cambiamenti dovuti alla disidratazione
- Parametri di qualità di erbe disidradate
- Obiettivi dell’essiccamento di erbe
- Fattori che influenzano la qualità delle erbe
- Ulteriori fattori influenti


EPrint Type:Teaching resource
Keywords:SusOrganic
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Research affiliation: European Union > CORE Organic Plus > SusOrganic
Germany > University of Kassel > Department of Agricultural Engineering and Agricultural Engineering in the Tropics and Subtropics
Related Links:http://projects.au.dk/coreorganicplus/research-projects/susorganic/
Deposited By: Neri, Dr. Lilia
ID Code:36290
Deposited On:01 Aug 2019 09:11
Last Modified:01 Aug 2019 09:11
Document Language:Italian/Italiano
Status:Unpublished

Repository Staff Only: item control page

Downloads

Downloads per month over past year

View more statistics