Use of surface response methodology for the optimization of...

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. Belabbès
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
67
Year:
2005
Language:
english
Pages:
6
DOI:
10.1016/j.jfoodeng.2004.05.018
File:
PDF, 391 KB
english, 2005
Conversion to is in progress
Conversion to is failed