The grinding process as a determinant of the chemical properties of freeze-dried fruits
Pukszta, T.1,
Kama, K.2,
Mieszkowska, Z.3
1 Gdynia Maritime University; Faculty of Management and Quality Science, Gdynia, Poland
2 Gdynia Maritime University, Gdynia, Poland
3 Gdynia Maritime University, Gdynia, Poland
Contribution
Session
Process design and process intensification
Reference
Pukszta, T.; Kama, K.; Mieszkowska, Z.:The grinding process as a determinant of the chemical properties of freeze-dried fruits. Editors: Assoc. prof. Mário Mihaľ, In Proceedings of the 52nd International Conference of the Slovak Society of Chemical Engineering SSCHE 2026, Štrbské Pleso, Slovakia, May 26 - 29, 2026.
BibTeX
| @inProceedings{ssche2017-944, | ||
| author | = { | Pukszta, T. and Kama, K. and Mieszkowska, Z.}, |
| title | = { | The grinding process as a determinant of the chemical properties of freeze-dried fruits}, |
| booktitle | = { | Proceedings of the 52nd International Conference of the Slovak Society of Chemical Engineering SSCHE 2026}, |
| year | = { | 2026}, |
| editor | = { | Assoc. prof. Mário Mihaľ}, |
| address | = { | Štrbské Pleso, Slovakia}} |