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

Pubblicato online: 19 nov 2019

Pagine: 1 - 6

DOI: https://doi.org/10.2478/oszn-2019-0010

Parole chiave

Waste management, fruit and vegetable industry by-products, ultrafiltration, cloudy juice, health promoting properties

© 2019 Katarzyna Samborska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.