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Drying and Storage Engineering: Lesson 2. Determination Of Moisture Content
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Drying and Storage Engineering: Lesson 2. Determination Of Moisture Content
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SOLVED: Food was first vacuum oven-dried. The moisture content of the product was 25%. The fat in the dried food was determined by the Soxhlet method. The fat content of the dried
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Drying and Storage Engineering: Lesson 2. Determination Of Moisture Content
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