Culinary quality and output of flattened cereals from emmer wheat after the radiation with high-frequency field
| dc.contributor.author | Liubych V., Oliinyk O. | |
| dc.date.accessioned | 2021-10-31T10:39:17Z | |
| dc.date.available | 2021-10-31T10:39:17Z | |
| dc.date.issued | 2021 | |
| dc.identifier.citation | Liubych V., Oliinyk O. Culinary quality and output of flattened cereals from emmer wheat after the radiation with high-frequency field // Development of modern science: theory, methodology, practice. Abstracts of XIII International Scientific and Practical Conference. Madrid, Spain 2021. P. 10–13. | uk_UA |
| dc.identifier.uri | http://lib.udau.edu.ua/handle/123456789/8728 | |
| dc.language.iso | en | uk_UA |
| dc.publisher | Development of modern science: theory, methodology, practice. Abstracts of XIII International Scientific and Practical Conference | uk_UA |
| dc.subject | тези конференції | uk_UA |
| dc.title | Culinary quality and output of flattened cereals from emmer wheat after the radiation with high-frequency field | uk_UA |
| dc.title.alternative | тези конференції | uk_UA |
| dc.type | Інше | uk_UA |