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Improving Osmo-convective Dehydration as a Processing Technique to Food Preservation, Quality Enhancement, and New Product Development

机译：改善渗透脱水作为食品保存，质量增强和新产品开发的加工技术

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Felix Umaizimede Akharume;
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1. Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments (vol 67, pg 58, 2017) [J] . Ekezie Flora-Glad Chizoba, Sun Da-Wen, Han Zhong, Trends in Food Science & Technology . 2018,第期

机译：微波炉辅助食品加工技术，用于提高产品质量和流程效率：综述最近的发展（Vol 67，PG 58,2017）
2. Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments [J] . Ekezie Flora-Glad Chizoba, Sun Da-Wen, Han Zhang, Veterinary Microbiology . 2017,第期

机译：微波炉辅助食品加工技术，用于提高产品质量和流程效率：近期发展的综述
3. Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments [J] . Trends in Food Science & Technology . 2017,第期

机译：微波炉辅助食品加工技术，用于提高产品质量和流程效率：近期发展的综述
4. Ⅱ Preservation and Freshness of Agricultural Products A Simple Technology Based on a Car Washing Machine to Improve the Keeping Quality of Fresh Harvested Produce for Use in the Food Industry [C] . Elazar Fallik International symposium on agricultural product processing and storage . 2001

机译：Ⅱ农产品的保鲜和保鲜一种基于洗车机的简单技术，用于提高食品工业中新鲜收获产品的保藏质量
5. Improving Osmo-convective Dehydration as a Processing Technique to Food Preservation, Quality Enhancement, and New Product Development [D] . Akharume, Felix Umaizimede. 2017

机译：改进渗透对流脱水作为食品保存，质量提高和新产品开发的加工技术
6. The Development and Application of a Tool for Quantifying the Strength of Voluntary Actions and Commitments of Major Canadian Food Companies to Improve the Nutritional Quality of Their Products [O] . Laura Vergeer, Lana Vanderlee, Gary Sacks, 2020

机译：一种制定和应用来量化大加拿大食品公司自愿行动和承诺提高产品营养质量的工具
7. Utilization by Fry Dehydration in Oil to Feed for Stockbreeding or Aquaculture from Leftover Meal or Food Processing By products and It's Preservation [O] . Yoshihiko YOSHIDA, Toshinori KAMEOKA, Sigehiko HUKUSHIMA 1992

机译：通过油炸物脱水的利用从剩下的膳食或食品加工中饲喂畜牧业或水产养殖，并保存

Improving Osmo-convective Dehydration as a Processing Technique to Food Preservation, Quality Enhancement, and New Product Development

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