Articles by Emilia Szkudzińska-Rzeszowiak
 

Starter Cultures for Lactic Acid Fermentation of Sweet Pepper, Pattypan Squash and Tomatoes

Katarzyna Piasecka-Jóźwiak, Joanna Rozmierska, Beata Chabłowska, Krystyna M. Stecka, Sylwia Skąpska, Monika Kliszcz, Emilia Szkudzińska-Rzeszowiak
Pol. J. Food Nutr. Sci. 2013;63(2):95–102
DOI: https://doi.org/10.2478/v10222-012-0068-2
Stats
Abstract
Article (PDF)
 
Events
Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
Most read
Indexes
 
Keywords index
Topics index
Authors index
Copyright © 2006-2019 Bentus All rights reserved.