CHANGE OF THE CHEMICAL COMPOSITION OF BLACKCURRANT AT DIFFERENT WAYS OF CANING

M. G. Maksimenka

Food Industry: Science and Technology
Piŝevaâ promyšlennostʹ: nauka i tehnologii

eng | рус

User

ISSN 2073-4794 (Print)

Food Industry: Science and Technology

Advanced search

Archives

Download this PDF file

Fullscreen

For citations:

Maksimenka M.G. CHANGE OF THE CHEMICAL COMPOSITION OF BLACKCURRANT AT DIFFERENT WAYS OF CANING. Food Industry: Science and Technology. 2017;(3):27-31. (In Russ.)

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2073-4794 (Print)

Username
Password
	Remember me

User

Food Industry: Science and Technology

For citations:

Cookies policy