Anna Wierzbicka

Authors

Anna Wierzbicka1, Emilia Janiszewska-Turak1, Katarzyna Pobiega2, Katarzyna Rybak1

Affiliation

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

Abstract

Less salt, more health: the effect of salt content on the properties of fermented vegetables

Email

202168@sggw.edu.pl

3/17/2023 10:02:18 PM
Rate This Article:

Have a question or comment about the information on this page?

Innovate . Educate . Improve Lives

The LSU AgCenter and the LSU College of Agriculture

Top