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Initial Treatment, Sublimation Drying and Storage Time of Sweet Pepper Crisps. Microbiological Quality − Part II Cover

Initial Treatment, Sublimation Drying and Storage Time of Sweet Pepper Crisps. Microbiological Quality − Part II

Agricultural Engineering
Volume 24 (2020): Issue 1 (March 2020)
By: Dorota Sokołowska and  Katarzyna Grotkiewicz  
Open Access
|Mar 2020

Authors

Dorota Sokołowska

dorota.sokolowska91@wp.pl

Department of Agrobiotechnology, Koszalin University of Technology, Koszalin, Poland

Katarzyna Grotkiewicz

katarzyna.grodkiewicz@urk.edu.pl

Department of Production Engineering, University of Agriculture in Krakow, Krakow, Poland
DOI: https://doi.org/10.1515/agriceng-2020-0007 | Journal eISSN: 2449-5999 | Journal ISSN: 2083-1587
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Language: English
Page range: 69 - 78
Submitted on: Dec 1, 2019
Accepted on: Feb 1, 2020
Published on: Mar 30, 2020
Published by: Polish Society of Agricultural Engineering
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
sweet pepper,
freeze-drying,
quality,
processing,
crisps,
bacteria,
fungi
Related subjects:
Business and economics,
Business management,
Industries,
Transportation, logistics, air traffic, shipping,
Engineering,
Mechanical engineering,
Production technology,
Materials sciences,
Biomaterials and natural materials,
Materials for energy

© 2020 Dorota Sokołowska, Katarzyna Grotkiewicz, published by Polish Society of Agricultural Engineering
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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