Spodar, Kateryna, Kharkiv State University of Food Technology and Trade, Ukraine
-
No 3 (2019) - Food Science and Technology
SCIENTIFIC SUBSTANTIATION OF THE METHODOLOGY OF PREPARATION OF QUINCE JAPANESE FOR ANALYSIS AND INVESTIGATION OF CONSUMER PROPERTIES OF THE PRODUCTS OF ITS RECYCLING
Abstract PDF
ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)