Open AccessDifferences in the composition of vocable compounds in fresh and dried mixed heat supply of white rolled cabbage
Author(s) -
Олександра Володимирівна Нєміріч,
Наталія Епінетівна Фролова,
Іhor Ustymenko,
Andrii Havrysh
Publication year - 2020
Publication title -
ukrainian food journal
Language(s) - English
Resource type - Journals
eISSN - 2313-5891
pISSN - 2304-974X
DOI - 10.24263/2304-974x-2020-9-4-11
Subject(s) - composition (language) , food science , white (mutation) , chemistry , chemical composition , zoology , biology , biochemistry , organic chemistry , philosophy , linguistics , gene