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Joanna Sękul1, Aniela Kufel1, Aneta Wiśniewska1, Emilia Janiszewska-Turak2, Katarzyna Pobiega3, Katarzyna Rybak2
1 Food Technologists Scientific Club, Faculty of Food Technology, Warsaw University of Life Sciences
2 Institute of Food Sciences, Department of Food Engineering and Process Management, Warsaw University of Life Sciences
3 Institute of Food Sciences, Department of Food Biotechnology and Microbiology, Warsaw University of Life Sciences
Analysis of the lactic fermentation process of pumpkin of the Muscat variety
s212132@sggw.edu.pl
The LSU AgCenter and the LSU College of Agriculture