EFFECT OF SUPERCRITICAL CARBON DIOXIDE ON SELECTED QUALITY PARAMETERS OF PRESERVED STRAWBERRY JUICE
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2015, Vol 22, Issue 2
Abstract
Authors and Affiliations
Krystian Marszałek, Łukasz Woźniak, Sylwia Skąpska
Keywords
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- EP ID EP137959
- DOI 10.15193/zntj/2015/99/026
- Views 75
- Downloads 0
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