Hidas Karina and Tóth Adrienn and Hamar Eszter and Jakab Ivett and Friedrich László and Németh Csaba: Effect of cryogenic freezing on the textural and sensoric properties of donuts : [abstract].
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| Item Type: | Conference or Workshop Item |
|---|---|
| Heading title: | Thematic sessions |
| Journal or Publication Title: | Wellmann International Scientific Conference |
| Date: | 2019 |
| Volume: | 17 |
| ISBN: | 978-963-306-653-9 |
| Page Range: | pp. 34-35 |
| Language: | English |
| Publisher: | University of Szeged Faculty of Agriculture |
| Place of Publication: | Szeged |
| Event Title: | 17th Wellmann International Scientific Conference |
| Event Type: | Conference |
| Event Location: | Hódmezővásárhely |
| Event Dates: | 2019. május 8. |
| Related URLs: | https://acta.bibl.u-szeged.hu/84265/ |
| Uncontrolled Keywords: | Élelmiszeripari technológia - előadáskivonat |
| Subjects: | 02. Engineering and technology 02. Engineering and technology > 02.10. Other engineering and technologies |
| Date Deposited: | 2024. Apr. 11. 08:49 |
| Last Modified: | 2024. Apr. 11. 08:49 |
| URI: | http://acta.bibl.u-szeged.hu/id/eprint/84351 |
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