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Use of surface response methodology for the optimization of the concentration of the sweet orange essential oil of Algeria by wiped film evaporator
S. Zeboudj, N. Belhanèche-Bensemra, R. BelabbèsVolume:
67
Year:
2005
Language:
english
Pages:
6
DOI:
10.1016/j.jfoodeng.2004.05.018
File:
PDF, 391 KB
english, 2005