Przegląd Elektrotechniczny > 2016 > R. 92, nr 1 > 113--116
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journal ISSN : | 0033-2097 |
journal e-ISSN : | 2449-9544 |
DOI | 10.15199/48.2016.01.27 |
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[1] Devlieghere F., Vermeiren L., Debevere J.: New preservation technologies: Possibilities and limitations. International Dairy Journal, 2004, 14, 273–285.
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[2] Knorr D.: Technology aspects related to microorganism in functional foods. Trends in Food Science & Technology, 1998, 9, 295-306.
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[3] Sitzmann V.: High voltage pulse techniques for food preservation. Ed. Gould G.W. New methods for food preservation, Blackie Academic and Professional, London, 1995, 236-252.