Utilization of Ozone for the Improvement of Mentha piperita L. Quality by Reduction of Microbial Load and Impact of the Process on the Herb Properties
Authors
Piotr Antos
Department of Computer Science in Management, Faculty of Management, Rzeszów University of Technology, Rzeszów
Tomasz Piechowiak
Departament of Chemistry and Food Toxicology, University of Rzeszów, Rzeszów, Poland
Krzysztof Tereszkiewicz
Department of Computer Science in Management, Faculty of Management, Rzeszów University of Technology, Rzeszów
Maciej Balawejder
Departament of Chemistry and Food Toxicology, University of Rzeszów, Rzeszów, Poland
Language: English
Page range: 156 - 164
Submitted on: May 10, 2020
Accepted on: Aug 20, 2020
Published on: Dec 24, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Related subjects:
© 2020 Piotr Antos, Tomasz Piechowiak, Krzysztof Tereszkiewicz, Maciej Balawejder, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.