Chaenomeles japonica, Cornus mas, Morus nigra fruits characteristics and their processing potential
Tomasz TarkoDepartment of Fermentation Technology and Technical Microbiology, University of Agriculture in Krakow, Faculty of Food Technology, ul. Balicka 122, 30-149 Krakow, PolandAleksandra Duda‐ChodakDepartment of Fermentation Technology and Technical Microbiology, University of Agriculture in Krakow, Faculty of Food Technology, ul. Balicka 122, 30-149 Krakow, PolandPaweł SatoraDepartment of Fermentation Technology and Technical Microbiology, University of Agriculture in Krakow, Faculty of Food Technology, ul. Balicka 122, 30-149 Krakow, PolandPaweł SrokaDepartment of Fermentation Technology and Technical Microbiology, University of Agriculture in Krakow, Faculty of Food Technology, ul. Balicka 122, 30-149 Krakow, PolandPiotr PogońDepartment of Fermentation Technology and Technical Microbiology, University of Agriculture in Krakow, Faculty of Food Technology, ul. Balicka 122, 30-149 Krakow, PolandJustyna MachalicaDepartment of Fermentation Technology and Technical Microbiology, University of Agriculture in Krakow, Faculty of Food Technology, ul. Balicka 122, 30-149 Krakow, Poland
2013en
ABI
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Аннотация мавжуд эмас.
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