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Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/39244
DC FieldValueLanguage
dc.contributor.authorMoscetti, Robertoit
dc.contributor.authorHaff, Ron P.it
dc.contributor.authorFerri, Serenait
dc.contributor.authorRaponi, Flavioit
dc.contributor.authorMonarca, Daniloit
dc.contributor.authorLiang, Peishihit
dc.contributor.authorMassantini, Riccardoit
dc.date.accessioned2020-10-20T23:03:13Z-
dc.date.available2020-10-20T23:03:13Z-
dc.date.issued2017it
dc.identifier.issn1935-5130it
dc.identifier.urihttp://hdl.handle.net/2067/39244-
dc.titleReal-Time Monitoring of Organic Carrot (var. Romance)During Hot-Air Drying Using Near-Infrared Spectroscopyit
dc.typearticleen
dc.identifier.urlhttps://link.springer.com/article/10.1007/s11947-017-1975-3it
dc.relation.journalFOOD AND BIOPROCESS TECHNOLOGYit
dc.relation.firstpage2046it
dc.relation.lastpage2059it
dc.relation.conferencenameFOOD AND BIOPROCESS TECHNOLOGYen
dc.relation.volume10it
dc.type.miur262en
item.fulltextWith Fulltext-
item.openairetypearticle-
item.cerifentitytypePublications-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.journal.journalissn1935-5130-
crisitem.journal.anceE194404-
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