Formation of frozen blackcurrant fruit quality
| dc.contributor.author | Helena, Gerasymchuk | |
| dc.contributor.author | Nina, Osokina | |
| dc.contributor.author | Kateryna, Kostetska | |
| dc.date.accessioned | 2021-10-20T10:39:52Z | |
| dc.date.available | 2021-10-20T10:39:52Z | |
| dc.date.issued | 2020-10-30 | |
| dc.identifier.citation | Annual research&Review in Biology. Oct 30, 2020. P 97–112. (Web of Sciens) | uk_UA |
| dc.identifier.uri | http://lib.udau.edu.ua/handle/123456789/7828 | |
| dc.language.iso | en | uk_UA |
| dc.publisher | Annual Research and Reviev Biology | uk_UA |
| dc.subject | blackcurrant, fruit | uk_UA |
| dc.title | Formation of frozen blackcurrant fruit quality | uk_UA |
| dc.type | Стаття | uk_UA |
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