Evaluation of Selected Microbiological Quality Parameters of Fruit Mousses
The changing pace of life, ways of spending free time, and the search for consumer products of specific nutritional properties force food producers to introduce products providing the expected nutritional value. The demand for low-processed food, ready for consumption and at the same time microbiolo...
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| Hauptverfasser: | , |
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| Format: | Artigo |
| Sprache: | Inglês |
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Gdynia Maritime University
2019-06-01
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| Schriftenreihe: | Scientific Journal of Gdynia Maritime University |
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| Online-Zugang: | https://ojs.umg.edu.pl/index.php/sjgmu/article/view/9 |
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