Effect of Vacuum, Microwave, and Convective Drying on Selected Parsley Quality

Nuray Akbudak, Bulent Akbudak

DOI: 10.1080/10942912.2010.535400
Published: 2012-11-02
Container: International Journal of Food Properties
Publisher: Informa UK Limited
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1080/10942912.2010.535400,
  title = {Effect of Vacuum, Microwave, and Convective Drying on Selected Parsley Quality},
  author = {Nuray Akbudak and Bulent Akbudak},
  year = {2012},
  journal = {International Journal of Food Properties},
  doi = {10.1080/10942912.2010.535400},
  url = {https://doi.org/10.1080/10942912.2010.535400}
}

RIS

TY  - JOUR
TI  - Effect of Vacuum, Microwave, and Convective Drying on Selected Parsley Quality
AU  - Nuray Akbudak
AU  - Bulent Akbudak
PY  - 2012
JO  - International Journal of Food Properties
DO  - 10.1080/10942912.2010.535400
UR  - https://doi.org/10.1080/10942912.2010.535400
ER  -

APA

Akbudak, N., & Akbudak, B. (2012). Effect of Vacuum, Microwave, and Convective Drying on Selected Parsley Quality. International Journal of Food Properties. https://doi.org/10.1080/10942912.2010.535400

Source records

crossref · retrieved 2026-09-25T17:22:23.060Z