témavezető: Korzenszky Péter
társ-témavezető: Sembery Péter
helyszín (magyar oldal): SIU Gödöllő helyszín rövidítés: SIU
A kutatási téma leírása:
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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