[COMPARISON OF THE LOSSES IN VARIOUS FOOD COMPONENTS UNDER FREEZE-DRYING AND OTHER DRYING METHODS].
D000143:Acids; D000418:Albumins; D000438:Alcohols; D000447:Aldehydes; D002254:Carbonates; D002364:Caseins; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D005504:Food Analysis; D005519:Food Preservation; D005525:Food-Processing Industry; D005612:Freeze Drying; D009821:Oils; D009822:Oils, Volatile; D014801:Vitamin A; D014815:Vitamins
D000143:Acids; D000418:Albumins; D000438:Alcohols; D000447:Aldehydes; D002254:Carbonates; D002364:Caseins; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D009821:Oils; D009822:Oils, Volatile; D014815:Vitamins; D014801:Vitamin A
ACIDS; ALBUMINS; ALCOHOLS; ALDEHYDES; CARBONATES; CASEIN; DIETARY CARBOHYDRATES; DIETARY FATS; DIETARY PROTEINS; FOOD ANALYSIS; FOOD PRESERVATION; FOOD-PROCESSING INDUSTRY; FREEZE DRYING; OILS, VOLATILE; VITAMINS
VERGLEICHENDE UNTERSUCHUNGEN UEBER DIE VERLUSTE VERSCHIEDENER NAHRUNGSMITTELBESTANDTEILE DURCH GEFRIERTROCKNUNG UND DURCH ANDERE TROCKNUNGSARTEN.