المؤلفون: WANG Zhi-qiang, LI Da-peng, LIU Qiang, LIAO Shu-huai, YI Zong-pei

المصدر: Shipin yu jixie, Vol 38, Iss 12, Pp 127-132 (2023)

مصطلحات موضوعية: temperature, dry, the moisture content, visible/near infrared spectrum, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.ifoodmm.com/spyjxen/article/abstract/20221222; https://doaj.org/toc/1003-5788

URL الوصول: https://doaj.org/article/f08ff5d20e9c4726a493ffef37cb5253