Open AccessChemical Composition and Quality Study of Pumpkin Prepared Food for Confectionery Manufacture
Author(s) -
А Н Табаторович
Publication year - 2018
Publication title -
industriâ pitaniâ
Language(s) - English
Resource type - Journals
eISSN - 2686-7982
pISSN - 2500-1922
DOI - 10.29141/2500-1922-2018-6-1-2
Subject(s) - food science , quality (philosophy) , chemical composition , composition (language) , food quality , chemistry , business , organic chemistry , art , physics , literature , quantum mechanics