Improvement of dill freeze-drying technology

Ulugbek Kadirov; Ulug’bek Mannanov; Mirolim Aripov; Mirazam Meliboyev; Sherzod Mamatov

doi:10.1051/e3sconf/202022203002

All issues

Volume 222 (2020)

E3S Web of Conf., 222 (2020) 03002

References

Open Access

Issue		E3S Web of Conf. Volume 222, 2020 International Scientific and Practical Conference “Development of the Agro-lndustrial Complex in the Context of Robotization and Digitalization of Production in Russia and Abroad” (DAIC 2020)


Article Number		03002
Number of page(s)		5
Section		Efficient Production, Storage, Processing and Pre-sale Preparation of Agricultural Products. Creation of Safe and High-quality, Including Functional Food Products Based on Modern Genetic and Breeding Methods in Crop Production and Animal Husbandry
DOI		https://doi.org/10.1051/e3sconf/202022203002
Published online		22 December 2020

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[1] D.K. Asami, Y.J. Hong, D.M. Barrett, A.E. Mitchell, J. Agric. Food Chem. (2003) [Google Scholar]

[2] R.S. Bhavsar, Pharma Times (2010) [Google Scholar]

[3] S.K. Chou, K.J. Chua, A.S. Mujumdar, M. Tan, S.L. Tan, ASEAN J. Sci. Technol. Dev. (2017) [Google Scholar]

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[5] R. Huopalahti, E. Kesälahti, Essential Oils and Aromatic Plants (1985). [Google Scholar]

[6] A.I. Liapis, R. Bruttini, Handbook of Industrial Drying, Fourth Edition (2014) [Google Scholar]

[7] T.M. Lin, T.D. Durance, C.H. Scaman, Food Res. Int. (1998) [Google Scholar]

[8] S. Litvin, C.H. Mannheim, J. Miltz, J. Food Eng. (1998) [Google Scholar]

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