2010•Revista Brasileira de ArmazenamentoRequires access

Physical chemistry evaluation of dehydrated and fresh strawberry and moisture loss at different drying temperatures submitted or not to pasteurization.

Carlos M. Oliveira, Alexandre A. Gonçalves, Gabriel Oliveira da Cunha Vieira, N. A. V. Dessimoni

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Key concepts: Moisture, Pasteurization, Water content, Food science, Chemistry, Horticulture, Biology, Engineering

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Physical chemistry evaluation of dehydrated and fresh strawberry and moisture loss at different drying temperatures submitted or not to pasteurization. — Research Paper | ScholarLens