The effect of transition to a more energy-effective processing regime on the shelf-life of lingonberryblueberry-rye puree
vastutusandmed
Hanna Lang, Kart Saarniit, Rain Kuldjarv
ilmumiskoht
Jelgava
kirjastus/väljaandja
ilmumisaasta
leheküljed
p. 53
konverentsi nimetus, aeg
FOODBALT 2023 : 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food", May 11-12, 2023
konverentsi toimumispaik
Jelgava, Latvia
võtmesõna
ISSN
2501-0190
ISBN
978-9984-48-411-2
klassifikaator
TTÜ struktuuriüksus
keel
inglise
Lang, H., Saarniit, K., Kuldjärv, R. The effect of transition to a more energy-effective processing regime on the shelf-life of lingonberryblueberry-rye puree // 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts. Jelgava : Latvia University of Life Sciences and Technologies, 2023. p. 53.