Change of anthocyanins content during production of jam from different species of fruit

// <I>Proc.<D> of the 9th International CONGRESS of Food technologists, biotechnologists and nutritionists, Zagreb, Croatia, 3-5 october 2018, 2018, p. 17-21.

V. Stamatovska; G. Nakov; L. Karakasova; E. Babanovska-Milenkovska; T. Kalevska; V. Jankuloska

Change of anthocyanins content during production of jam from different species of fruit

Детайли

Пор.№: 6066

ISBN: ISSN 2584-5292
Отрасъл: Художествена литература
Системен №: 24118
Допълнителна сигнатура: C 45

Действия

APA Chicago / Turabian (16th edition) Harvard MLA (7th edition)

Stamatovska, V., Nakov, G., Karakasova, L., Babanovska-Milenkovska, E., Kalevska, T., Jankuloska, V. Change of anthocyanins content during production of jam from different species of fruit, , , ISSN 2584-5292.

Stamatovska, V., Nakov, G., Karakasova, L., Babanovska-Milenkovska, E., Kalevska, T., Jankuloska, V. . Change of anthocyanins content during production of jam from different species of fruit. : , , ISSN 2584-5292.

Stamatovska, V., Nakov, G., Karakasova, L., Babanovska-Milenkovska, E., Kalevska, T., Jankuloska, V. () Change of anthocyanins content during production of jam from different species of fruit, : , ISSN 2584-5292

Stamatovska, V., Nakov, G., Karakasova, L., Babanovska-Milenkovska, E., Kalevska, T., & Jankuloska, V. (). Change of anthocyanins content during production of jam from different species of fruit. // <I>Proc.<D> of the 9th International CONGRESS of Food technologists, biotechnologists and nutritionists, Zagreb, Croatia, 3-5 october 2018, 2018, p. 17-21.. (6066),

Change of anthocyanins content during production of jam from different species of fruit

Детайли

Допълнителна информация

Действия