Wykorzystanie potencjału odwadniania osmotycznego i prozdrowotnych właściwości owoców w kreowaniu nowych produktów spożywczych

Niezwykle istotne z punktu widzenia gospodarki, a także środowiska naturalnego jest stosowanie czystych technologii produkcji. Dąży się do zmniejszenia zapotrzebowania na energię oraz oddziaływania przemysłu spożywczego na Mgr inż. Joanna CICHOWSKA Dr hab. inż. Hanna KOWALSKA Mgr inż. Kinga CZAJKOWSKA Mgr Maria HANKUS Katedra Inżynierii Żywności i Organizacji Produkcji, Wydział Nauk o Żywności, SGGW w Warszawie

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