CHEMICAL AND SENSORIAL CHARACTERISTICS OF FRUIT SPIRITS PRODUCED FROM DIFFERENT BLACK CURRANT (RIBES NIGRUM L.) AND RED CURRANT (RIBES RUBRUM L.) CULTIVARS.
| Autor: | Vulić, Todor1 todor@agrif.bg.ac.rs, Nikićević, Ninoslav1 ninoslavyug@yahoo.com, Stanković, Ljubiša1 ljubisas@agrif.bg.ac.rs, Veličković, Milovan1 mvelicko@agrif.bg.ac.rs, Todosijević, Marina2 marinab@chem.bg.ac.rs, Popović, Branko3 popovicb@tfc.kg.ac.rs, Urošević, Ivan1 office@tok.co.rs, Stanković, Miroslava4 mstankovic@vin.bg.ac.rs, Beraha, Isidora5 isidora.beraha@ien.bg.ac.rs, Tešević, Vele2 vtesevic@chem.bg.ac.rs |
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| Zdroj: | Macedonian Journal of Chemistry & Chemical Engineering. 2012, Vol. 31 Issue 2, p217-227. 11p. |
| Databáze: | Academic Search Ultimate |
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