Reduction of waste production during juice processing with a simultaneous creation of the new type of added-value products
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Authors
Katarzyna Samborska
Warsaw University of Life Sciences WULS-SGGW, Faculty of Food Sciences, Department of Food Engineering and Process Management
Alicja Barańska
Warsaw University of Life Sciences WULS-SGGW, Faculty of Food Sciences, Department of Food Engineering and Process Management
Paulina Kamińska
Warsaw University of Life Sciences WULS-SGGW, Faculty of Food Sciences, Department of Food Engineering and Process Management
Anna Kamińska-Dwórznicka
Warsaw University of Life Sciences WULS-SGGW, Faculty of Food Sciences, Department of Food Engineering and Process Management
Aleksandra Jedlińska
Warsaw University of Life Sciences WULS-SGGW, Faculty of Food Sciences, Department of Food Engineering and Process Management
Language: English
Page range: 1 - 6
Published on: Nov 19, 2019
Published by: National Research Institute, Institute of Environmental Protection
In partnership with: Paradigm Publishing Services
Publication frequency: 4 times per year
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© 2019 Katarzyna Samborska, Alicja Barańska, Paulina Kamińska, Anna Kamińska-Dwórznicka, Aleksandra Jedlińska, published by National Research Institute, Institute of Environmental Protection
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.