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Physicochemical characteristics, biological value, and acceptability of quince and sea buckthorn sauces
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Physicochemical characteristics, biological value, and acceptability of quince and sea buckthorn sauces
COVALIOV, Eugenia
;
CAPCANARI, Tatiana
;
CHIRSANOVA, Aurica
;
POPOVICI, Violina
;
SIMINIUC, Rodica
URI:
http://repository.utm.md/handle/5014/27050
Date:
2023
Abstract:
In the study, an integrated technological, physico-chemical and sensory approach was implemented to study the possibility of Sea buckthorn berries and quince fruits use in the production of sauce.
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Articole din publicaţii internaţionale
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States
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