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Features of the production of apricot kernels as a secondary raw material for the food industry

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dc.contributor.author BOESTEAN, Olga
dc.contributor.author BOAGHI, Eugenia
dc.contributor.author DICUSAR, Galina
dc.contributor.author NETREBA, Natalia
dc.date.accessioned 2019-07-22T11:46:48Z
dc.date.available 2019-07-22T11:46:48Z
dc.date.issued 2018
dc.identifier.citation BOESTEAN, Olga, BOAGHI, Eugenia, DICUSAR, Galina et al. Features of the production of apricot kernels as a secondary raw material for the food industry. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, p. 226. ISBN 978-9975-87-428-1. en_US
dc.identifier.isbn 978-9975-87-428-1
dc.identifier.uri http://repository.utm.md/handle/5014/3722
dc.language.iso en 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 apricot kernels en_US
dc.subject apricot stones en_US
dc.subject miezuri de sâmburi de caise en_US
dc.title Features of the production of apricot kernels as a secondary raw material for the food industry en_US
dc.type Article en_US


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