THE IMPORTANCE OF THE PROCESS OF PRE-COOLING OF RAW MATERIALS IN INCREASING THE CONSERVATION OF FRUIT AND VEGETABLE PRODUCTS. International Engineering Journal For Research & Development, [S. l.], v. 6, n. 3, p. 4, 2021. DOI: 10.17605/OSF.IO/7B9MF. Disponível em: https://www.iejrd.com/index.php/iejrd/article/view/2218. Acesso em: 30 sep. 2026.