Wpływ wysokiego ciśnienia hydrostatycznego na podstawowe składniki mleka

• Autorzy: Dudzińska A. , Domagała J. , Wszołek M.
• Języki publikacji: PL

Słowa kluczowe

PL

konserwacja żywności; produkty mleczne; trwałość żywności; wysokie ciśnienie hydrostatyczne

EN

food preservation; dairy products; shelf life; high hydrostatic pressure

• Wydawca: Roble Sp. z o.o.
• Czasopismo: LAB Laboratoria, Aparatura, Badania
• Rocznik: 2018
• Tom: R. 23, nr 5
• Strony: 6--13
• Opis fizyczny: Bibliogr. 54 poz.

Twórcy

autor

Dudzińska A.

• Katedra Przetwórstwa Produktów Zwierzęcych, Wydz. Technologii Żywności, Uniwersytet Rolniczy w Krakowie

autor

Domagała J.

• Katedra Przetwórstwa Produktów Zwierzęcych, Wydz. Technologii Żywności, Uniwersytet Rolniczy w Krakowie

autor

Wszołek M.

• Katedra Przetwórstwa Produktów Zwierzęcych, Wydz. Technologii Żywności, Uniwersytet Rolniczy w Krakowie

Bibliografia

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