Reduction of waste production during juice processing with a simultaneous creation of the new type of added-value products
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19 lis 2019
O artykule
Data publikacji: 19 lis 2019
Zakres stron: 1 - 6
DOI: https://doi.org/10.2478/oszn-2019-0010
Słowa kluczowe
© 2019 Katarzyna Samborska et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Samborska, Katarzyna
Warsaw University of Life Sciences WULS-SGGW, Faculty of Food Sciences, Department of Food Engineering and Process Management
Barańska, Alicja
Warsaw University of Life Sciences WULS-SGGW, Faculty of Food Sciences, Department of Food Engineering and Process Management
Kamińska, Paulina
Warsaw University of Life Sciences WULS-SGGW, Faculty of Food Sciences, Department of Food Engineering and Process Management
Kamińska-Dwórznicka, Anna
Warsaw University of Life Sciences WULS-SGGW, Faculty of Food Sciences, Department of Food Engineering and Process Management
Jedlińska, Aleksandra
Warsaw University of Life Sciences WULS-SGGW, Faculty of Food Sciences, Department of Food Engineering and Process Management