Inżynieria Rolnicza
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10 # 1502
Temperature of sublimation drying as a factor affecting qualitative properties of dried apples and energy consumption
64 # 729
Mathematical model of colour change of paprika during lyophilization process
71 # 1422
Effect of convection and freeze drying conditions on the quality of dried carrot roots
93 # 1814
The influence of osmotic substance type on adsorption of steam by the lyophilizated strawberry
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