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Drying kinetics and microbiological quality of green onions
Green onion (Allium fistulosum L.) is widely consumed and traded in Brazil as condiment. Because of the high yields in the region of Volta Redonda - RJ and the alternative of drying as a method for preserving the excess production, the objective of this study was to evaluate the drying process of gr...
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| Publicado no: | Revista Ceres |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Federal de Viçosa
2016
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=305249823004 https://www.redalyc.org/journal/3052/305249823004/ https://www.redalyc.org/journal/3052/305249823004/html/ https://www.redalyc.org/journal/3052/305249823004/305249823004.epub https://www.redalyc.org/journal/3052/305249823004/movil |
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