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| Ultima descărcare din IBN: 2024-04-10 12:28 |
 SM ISO690:2012ŞLEAGUN, Galina, PAVLINCIUC, Marcela, GOLUBI, Roman. Degradation kinetics of anthocyanins in sour cherry depending on the drying temperature. In: Modern Technologies in the Food Industry, Ed. 2, 16-18 octombrie 2014, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2014, pp. 383-388. |
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| Modern Technologies in the Food Industry 2014 | ||||||
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Conferința "Modern Technologies in the Food Industry" 2, Chişinău, Moldova, 16-18 octombrie 2014 | ||||||
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| Pag. 383-388 | ||||||
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| Cuvinte-cheie kinetics anthocyanin degradation drying cherries weighted product temperature |
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Dublin Core Export
<?xml version='1.0' encoding='utf-8'?> <oai_dc:dc xmlns:dc='http://purl.org/dc/elements/1.1/' xmlns:oai_dc='http://www.openarchives.org/OAI/2.0/oai_dc/' xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' xsi:schemaLocation='http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd'> <dc:creator>Şleagun, G.V.</dc:creator> <dc:creator>Pavlinciuc, M.</dc:creator> <dc:creator>Golubi, R.</dc:creator> <dc:date>2014</dc:date> <dc:source>Modern Technologies in the Food Industry () 383-388</dc:source> <dc:subject>kinetics anthocyanin degradation drying cherries weighted product temperature</dc:subject> <dc:title>Degradation kinetics of anthocyanins in sour cherry depending on the drying temperature</dc:title> <dc:type>info:eu-repo/semantics/article</dc:type> </oai_dc:dc>
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