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]](/style/images/fileicons/application_pdf.png) |
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| Status: | Unpublished |
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