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Initial Treatment, Sublimation Drying and Storage Time of Sweet Pepper Crisps. Microbiological Quality − Part II

Dorota Sokołowska

Dorota Sokołowska

Department of Agrobiotechnology, Koszalin University of TechnologyKoszalin, Poland
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Sokołowska, Dorota
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Katarzyna Grotkiewicz

Katarzyna Grotkiewicz

Department of Production Engineering, University of Agriculture in KrakowKrakow, Poland
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Grotkiewicz, Katarzyna
  
Mar 30, 2020
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Published Online: Mar 30, 2020
Page range: 69 - 78
Received: Dec 01, 2019
Accepted: Feb 01, 2020
DOI: https://doi.org/10.1515/agriceng-2020-0007
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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
Publication timeframe:
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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