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Autor:
Lucian D. OLARU, Oana V. NISTOR, Doina G. ANDRONOIU, Viorica Vasilica BARBU, Ioana Otilia GHINEA, Elisabeta BOTEZ
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 42, Iss 2, Pp 79-94 (2018)
The important potential of the Mintos F1 variety of bell peppers which can be processed into products with special destinations is studied in this work. The main objective of this work is the evaluation of the ohmic heating (OH) effects on bell peppe
Externí odkaz:
https://doaj.org/article/0e816f17c5c84d0fb9120042fbcf4a2b