THE IMPACT OF DIFFERENT DRYING METHODS ON SELECTED QUALITY PARAMETERS OF CELERY ROOT. Works of the Faculty of Agriculture and Food Sciences University of Sarajevo, Sarajevo, Bosnia and Herzegovina, v. 75, n. 1, p. 279–289, 2026. DOI: 10.67407/rppf.2025.1.279. Disponível em: https://radovi.ppf.unsa.ba/index.php/rppf/article/view/153. Acesso em: 25 sep. 2026.