Thesis supervisor: Péter Korzenszky
co-supervisor: Péter Sembery
Location of studies (in Hungarian): SIU Gödöllő Abbreviation of location of studies: SIU
Description of the research topic:
Liquid foods are very important elements of the food chain. The heat treatment operation is an element of nearly every food production technology. Differences between traditional and microwave heat engineering food handling induce many issues. There is a difference in nonthermal effects between the quality parameters of traditional and microwave-treated foods.
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