Palkovics, András and Hiri, Kata and Szilágyi, Adrienn and Nagy, Attila and Jójárt, Fanni (2020) Economic Aspects of the Processing of Vegetable Plants. GRADUS, 7 (2). pp. 62-65. ISSN 2064-8014
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Official URL: https://doi.org/10.47833/2020.2.AGR.012
Abstract
Among the vegetable plants, carrots, parsley roots, onions, garlic and celery are the most popular ones in the Hungarian cuisine. Valueless by-product is produced in large quantities during the processing, in particular the peeling of these vegetables. Depending on the type of peeling the by-product can be 15-40 96 of the unpeeled raw material. The waste management of by-products from food processing make a major problem in Europe.
| Item Type: | Article |
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| Uncontrolled Keywords: | vegetable plant processing; by-product; vegetable peel; abrasive peeling |
| Subjects: | H Social Sciences / társadalomtudományok > HB Economic Theory / közgazdaságtudomány S Agriculture / mezőgazdaság > S1 Agriculture (General) / mezőgazdaság általában |
| Depositing User: | Zoltán Subecz |
| Date Deposited: | 14 Jul 2020 08:40 |
| Last Modified: | 05 May 2021 11:43 |
| URI: | http://real.mtak.hu/id/eprint/111334 |
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