Chemical and Sensory Characteristics of Jam and Nectar Processed from some Sudanese Guava Genotypes

Autor:	Ali O. Ali, Azhari Siddeeg, Mohammed H. Mekki, Ali E. El Jack
Rok vydání:	2017
Předmět:	Horticulture Volume (thermodynamics) Nectar Sensory system Biology Biological sciences
Zdroj:	International Journal of Advanced Research in Biological Sciences (IJARBS). 4:181-187
Popis:	International Journal of Advanced Research in Biological Sciences Volume 4, Issue 1 - 2017
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0999814be410eec46a110b90347d7385 https://doi.org/10.22192/ijarbs.2017.04.01.020 Zobrazit plný text záznamu