摘要
The influence of keeving on the quality parameters of fermented apple beverages
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Tomasz Tarko1, Aleksandra Duda-Chodak1, Magdalena Januszek1,
Pawe�?�? Sroka1,Ma�?�?gorzata Siuta1
1 University of Agriculture in Krakow, Department of Fermentation Technology and Technical Microbiology, Krakow, Poland