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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 .

[img] PDF - Italian/Italiano
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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Status:Unpublished

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