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THE STUDY OF THE PROPERTIES OF SYEDALI PACKAGING BASED ON APPLE PUREE WITH ADDED APPLE, GRAPE AND TOMATO POMACE
THE STUDY OF THE PROPERTIES OF SYEDALI PACKAGING BASED ON APPLE PUREE WITH ADDED APPLE, GRAPE AND TOMATO POMACE
2020
N. V. Makarova
N. B. Eremeeva
E. A. Eliseeva
Keywords:
Food science
Tomato pomace
Chemistry
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