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FREEZE-DRYING IN FOOD INDUSTRY.

[In Italian. / En italien.]

Author(s) : DI GIULIO A., FICHERA S.

Type of article: Article

Summary

THE AUTHORS WANT TO SHOW THE CHARACTERISTICS AND PROBLEMS OF THE FREEZE-DRYING INTHE FOOD INDUSTRY, WITH PARTICULAR ATTENTION TO THE DIFFERENT PLANT SOLUTIONS AND TO THE MANAGEMENT COSTS.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1992-1945
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 30 - n. 298
  • Publication date: 1991/11
  • Document available for consultation in the library of the IIR headquarters only.

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