المؤلفون: Josipa Primorac, Jelka Pleadin, Andrea Humski, Nada Vahčić, Višnja Vasilj, Anita Lalić

المصدر: Kemija u Industriji, Vol 73, Iss 9-10, Pp 389-397 (2024)

مصطلحات موضوعية: japanese persimmon, drying, nutritional composition, sensory analysis, microbiology, Chemistry, QD1-999

وصف الملف: electronic resource

Relation: http://silverstripe.fkit.hr/kui/assets/Uploads/2-389-397-KUI-9-10-2024.pdf; https://doaj.org/toc/0022-9830; https://doaj.org/toc/1334-9090

URL الوصول: https://doaj.org/article/f1278932bc59446b827bfcad8b07b7be