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
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e Katarzyna Grotkiewicz
Department of Production Engineering, University of Agriculture in KrakowKrakow, Poland
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30 mar 2020
INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 30 mar 2020
Pagine: 69 - 78
Ricevuto: 01 dic 2019
Accettato: 01 feb 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.
Sokołowska, Dorota
Department of Agrobiotechnology, Koszalin University of TechnologyKoszalin, Poland
Grotkiewicz, Katarzyna
Department of Production Engineering, University of Agriculture in KrakowKrakow, Poland