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Effects of dehydration on the physiochemical characteristics of tomato, onion and pepper powder culinary blends
Title Effects of dehydration on the physiochemical characteristics of tomato, onion and pepper powder culinary blends [elektronický zdroj] / A.F. Ogori, Julius Amove, J.A Adoba, Lukáš Hleba, Miroslava Císarová, Alexey Glinushkin, Alexey Laishevtcev, Anna Derkanosova, Igor Pigorev, Sergey Plygun, Mohammad Ali Shariati Author-s Ogori, A.Friday (Author) Amove, Julius (Author) Adoba, J.A. (Author) Hleba, Lukáš, ; SPUFBP06 (Author) Hlebová, Miroslava, (Author) Glinushkin, Alexey (Author) Laishevtcev, Alexey (Author) Derkanosova, Anna (Author) Pigorev, Igor (Author) Plygun, Sergey (Author) Shariati, Mohammad Ali (Author) Notes Popis urobený 17.8.2020 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Journal of Microbiology, Biotechnology and Food Sciences [Online]. -- ISSN 1338-5178. -- Vol. 9, no. 5 (2020), s. 994-997, online Category of Publication Activity ADN Subject-s rajčiny (plody) cibuľa paprika chemické vlastnosti funkčná analýza Country Slovakia Language English URL https://dx.doi.org/10.15414/jmbfs.2020.9.5.994-997 Database Agro-bibliography
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