The most important quality criteria of some homegrown black-currant varieties II. Dry matter, pectin, acid content, colour and formol value
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The most important quality criteria of some homegrown black-currant varieties II. Dry matter, pectin, acid content, colour and formol value
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| Language |
English |
|---|---|
| Series | Articles |
| DOI | 10.23986/afsci.71646 |
| Standard Codes |
doi 10.23986/afsci.71646 |