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Effects of dehydration on the physiochemical characteristics of tomato, onion and pepper powder culinary blends
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$a Effects of dehydration on the physiochemical characteristics of tomato, onion and pepper powder culinary blends $h [elektronický zdroj] / $c 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 500 $a Popis urobený 17.8.2020 504 $a Bibliografické odkazy 538 $a Spôsob prístupu: World Wide Web 650 07
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$w spu_us_epca*113764 $t Journal of Microbiology, Biotechnology and Food Sciences $h Online $x 1338-5178 $7 nnas $d Nitra : Slovak University of Agriculture $g Vol. 9, no. 5 (2020), s. 994-997, online 856 4-
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Number of the records: 1