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Reduction of waste production during juice processing with a simultaneous creation of the new type of added-value products

Katarzyna Samborska

Katarzyna Samborska

Warsaw University of Life Sciences WULS-SGGW, Faculty of Food Sciences, Department of Food Engineering and Process Management
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Samborska, Katarzyna
, 
Alicja Barańska

Alicja Barańska

Warsaw University of Life Sciences WULS-SGGW, Faculty of Food Sciences, Department of Food Engineering and Process Management
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Barańska, Alicja
, 
Paulina Kamińska

Paulina Kamińska

Warsaw University of Life Sciences WULS-SGGW, Faculty of Food Sciences, Department of Food Engineering and Process Management
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Kamińska, Paulina
, 
Anna Kamińska-Dwórznicka

Anna Kamińska-Dwórznicka

Warsaw University of Life Sciences WULS-SGGW, Faculty of Food Sciences, Department of Food Engineering and Process Management
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Kamińska-Dwórznicka, Anna
 and 
Aleksandra Jedlińska

Aleksandra Jedlińska

Warsaw University of Life Sciences WULS-SGGW, Faculty of Food Sciences, Department of Food Engineering and Process Management
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Jedlińska, Aleksandra
  
Nov 19, 2019
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Published Online: Nov 19, 2019
Page range: 1 - 6
DOI: https://doi.org/10.2478/oszn-2019-0010
Keywords
© 2019 Katarzyna Samborska et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Language:
English
Publication timeframe:
4 times per year
Journal Subjects:
Life Sciences, Ecology
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