The effect of boiling on qualitative properties of grape juice produced by the traditional method
Crossref DOI link: https://doi.org/10.1007/s13197-014-1628-8
Published Online: 2014-11-19
Published Print: 2015-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Özcan, Mehmet Musa
Alpar, Şerife
AL Juhaimi, Fahad
Text and Data Mining valid from 2014-11-19