Found: 1
Select item for more details and to access through your institution.
STUDY OF THE СHEMICAL COMPOSITION OF CRANBERRY AND THE USE OF BERRIES IN FOOD TECHNOLOGY.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2017, v. 90, n. 11, p. 59, doi. 10.15587/1729-4061.2017.117315
- By:
- Publication type:
- Article