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Ish: Hot air and freeze-drying of high-value foods: a review
DETERMINATION OF OPTIMAL PARAMETERS FOR QUALITY DRYING OF GARLIC USING THE VIBRO-CONVECTIVE METHOD
Jasur Safarov, Shakhnoza Sultanova, Abdurakhmon Mirkomilov
MaqolaFreezing and Crystallization ProcessesHimičeskaâ tehnologiâ. Kontrolʹ i upravlenie/Chemical Technology. Control and Management20250 iqtibosABI