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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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