A Comparative Study of the Quality of Strawberry Purée Preserved by Continuous Microwave Heating and Conventional Thermal Pasteurization During Long-Term Cold Storage
Crossref DOI link: https://doi.org/10.1007/s11947-016-1698-x
Published Online: 2016-02-24
Published Print: 2016-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Marszałek, Krystian http://orcid.org/0000-0003-2121-0704
Woźniak, Łukasz
Skąpska, Sylwia
Mitek, Marta
Funding for this research was provided by:
Narodowe Centrum Nauki (NN 312 252540)
European Social Fund (PL) (78/ES/ZS-II/W2151.1/11)
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