Initial Treatment, Sublimation Drying and Storage Time of Sweet Pepper Crisps. Microbiological Quality − Part II
Dorota Sokołowska
Department of Agrobiotechnology, Koszalin University of TechnologyKoszalin, Poland
Profil OrcidRecherchez cet auteur sur
et Katarzyna Grotkiewicz
Department of Production Engineering, University of Agriculture in KrakowKrakow, Poland
Profil OrcidRecherchez cet auteur sur
30 mars 2020
À propos de cet article
Publié en ligne: 30 mars 2020
Pages: 69 - 78
Reçu: 01 déc. 2019
Accepté: 01 févr. 2020
DOI: https://doi.org/10.1515/agriceng-2020-0007
Mots clés
© 2020 Dorota Sokołowska et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Sokołowska, Dorota
Department of Agrobiotechnology, Koszalin University of TechnologyKoszalin, Poland
Grotkiewicz, Katarzyna
Department of Production Engineering, University of Agriculture in KrakowKrakow, Poland