The impact of &apos;Spirulina&apos;on the microbiological stability of unpasteurised apple juice

The impact of 'Spirulina'on the microbiological stability of unpasteurised apple juice

Łukasz Wajda | Aleksandra Duda-Chodak | Tomasz Tarko | Marta Izajasz-Parchańska

English. Spirulina, unpasteurised apple juice, lactic acid bacteria, yeast, shelf life

77-80

Publisher

Slovenská poľnohospodárska univerzita, Nitra

Language

unknown, English

License

URK

Type

Book; Monograph

Source

2015, Bezpečnosť a kontrola potravín. Zborník prác z XII. medzinárodnej vedeckej konferencie, Smolenice, 26.-27. marec 2015

In AGRIS since: 2025-02-25

Format: Dublin Core

Data Provider

This bibliographic record has been provided by University of Agriculture in Krakow

Links

https://repo.ur.krakow.pl/info/article/UR1ac4f971cef84ab38c67ac8bab262f0e/

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