Search
Anna Wierzbicka1, Emilia Janiszewska-Turak1, Katarzyna Pobiega2, Katarzyna Rybak1
1 Warsaw University of Life Sciences – SGGW, Institute of Food Science, Department of Food Engineering and Process Management, Nowoursynowska 159c, 02-776 Warsaw, Poland
2 Warsaw University of Life Sciences – SGGW, Institute of Food Science, Department of Food Biotechnology and Microbiology, Nowoursynowska 159c, 02-776 Warsaw, Poland
Less salt, more health: the effect of salt content on the properties of fermented vegetables
202168@sggw.edu.pl
The LSU AgCenter and the LSU College of Agriculture