Have a personal or library account? Click to login
The Use of Gaseous Ozone to Reduce the Microbial Load of Rhubarb (Rheum L.) Petioles as an Additive to Craft Wheat Beers Cover

The Use of Gaseous Ozone to Reduce the Microbial Load of Rhubarb (Rheum L.) Petioles as an Additive to Craft Wheat Beers

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 27 (2023): Issue 2 (December 2023)
By: Miłosz Zardzewiały,  Justyna Belcar and  Józef Gorzelany  
Open Access
|Jan 2024

Authors

Miłosz Zardzewiały

Department of Food and Agriculture Production Engineering, University of Rzeszow, Rzeszów, Poland

Justyna Belcar

justyna.belcar@op.pl

Department of Food and Agriculture Production Engineering, University of Rzeszow, Rzeszów, Poland
Doctoral School of the University of Rzeszów, University of Rzeszów, Rzeszów, Poland

Józef Gorzelany

Department of Food and Agriculture Production Engineering, University of Rzeszow, Rzeszów, Poland
DOI: https://doi.org/10.2478/aucft-2023-0019 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
Journal RSS Feed
Language: English
Page range: 231 - 242
Submitted on: Aug 30, 2023
|
Accepted on: Nov 4, 2023
|
Published on: Jan 11, 2024
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
rhubarb petioles,
microbiological stability,
wheat beers,
beer quality
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2024 Miłosz Zardzewiały, Justyna Belcar, Józef Gorzelany, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Previous articleVolume 27 (2023): Issue 2 (December 2023)Next article