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Procédé d'obtention de confiture de fruits à faible teneur en saccharose
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| dc.contributor.author | PALADI, Daniela | |
| dc.contributor.author | CAPCANARI, Tatiana | |
| dc.date.accessioned | 2019-07-23T10:49:34Z | |
| dc.date.available | 2019-07-23T10:49:34Z | |
| dc.date.issued | 2018 | |
| dc.identifier.citation | PALADI, Daniela, CAPCANARI, Tatiana. Procédé d'obtention de confiture de fruits à faible teneur en saccharose. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, p. 332. ISBN 978-9975-87-428-1. | en_US |
| dc.identifier.isbn | 978-9975-87-428-1 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/3741 | |
| dc.language.iso | fr | en_US |
| dc.publisher | Tehnica–Info | en_US |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | fruit jam | en_US |
| dc.subject | confiture de fruits | en_US |
| dc.subject | gem de fructe | en_US |
| dc.title | Procédé d'obtention de confiture de fruits à faible teneur en saccharose | en_US |
| dc.type | Article | en_US |
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