Consumer Relations 2009 / 1st place / Interactive and educational campaign „Protect the juice!
Journal American Society of Sugar Cane Technologists Volume 12 1992
Preparation of High Quality Pumpkin Juice by an Enzymatic Liquefaction Technique Lan Qin, Shiying Xu and Zhang Wang School of Food Science and Technology,
Preparation of High Quality Pumpkin Juice by an Enzymatic Liquefaction Technique
AFRI-CAP Award No. 2011-69005-30515
