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Peras de S. Bartolomeu secadas tradicionalmente e em estufa solar. Comparação d...

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia ; The main objectives were to know the influence of ripeness, of pears of the variety of S. Bartholomew, on the physicochemical characteristics of the "Pêra Passa de Viseu", and to evaluate the possibility of replacing the traditional drying (in direct open-air sun exposure), by greenhouse drying. Six orchards of pears were selected. In each or...