Open AccessPICKLED PUMPKIN IS VALUABLE FOOD PRODUCT
Author(s) -
Т. А. Санникова,
В. А. Мачулкина,
Л. В. Павлов
Publication year - 2017
Publication title -
ovoŝi rossii
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2618-7132
pISSN - 2072-9146
DOI - 10.18619/2072-9146-2017-1-76-79
Subject(s) - ingredient , food science , pepper , pectin , chemistry , pickling , raw material , dry matter , population , biology , botany , demography , organic chemistry , sociology