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Initial Treatment, Sublimation Drying and Storage Time of Sweet Pepper Crisps. Physico-Chemical Quality − Part I

Dorota Sokołowska

Dorota Sokołowska

Department of Agrobiotechnology, Koszalin University of Technology
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Sokołowska, Dorota
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Zbigniew Kowalczyk

Zbigniew Kowalczyk

Department of Production Engineering, Logistics and Applied Informatics, University of Agriculture in Krakow
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Kowalczyk, Zbigniew
  
Mar 30, 2020
Initial Treatment, Sublimation Drying and Storage Time of Sweet Pepper Crisps. Physico-Chemical Quality − Part I's Cover Image
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Published Online: Mar 30, 2020
Page range: 57 - 68
Received: Dec 01, 2019
Accepted: Feb 01, 2020
DOI: https://doi.org/10.1515/agriceng-2020-0006
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© 2020 Dorota Sokołowska et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Language:
English
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1 times per year
Journal Subjects:
Business and Economics, Business Management, Industries, Transportation, Logistics, Air Traffic, Shipping, Engineering, Mechanical Engineering, Production Technology, Materials Sciences, Biomaterials and Natural Materials, Materials for Energy
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