{"title":"Optimization of the osmotic dehydration process for improving the quality of vacuum-fried “Vinh Chau” shallots at the pilot stage [pdf]","authors":"N. V. Tai, N. Thuy","doi":"10.17306/j.afs.2023.1120","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"150 1","pages":""},"PeriodicalIF":1.3000,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta scientiarum polonorum. Technologia alimentaria","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17306/j.afs.2023.1120","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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