Physical Properties of Vegetables as a Basis for Making Decisions on Their Technological Processing (on the Example of Zucchinis)
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Published:2017-08-16
Issue:8
Volume:3
Page:3020-3027
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ISSN:2413-9009
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Container-title:Path of Science
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language:
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Short-container-title:PoS
Author:
Nepochatykh TetyanaORCID,
Publisher
Publishing Center Dialog
Cited by
1 articles.
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