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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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