Márton, Katalin (2021) Feketeribizlilé antioxidáns tartalmának változása hőkezelés hatására. ['eprint_fieldopt_thesis_type_master' not defined] thesis, Szegedi Tudományegyetem.
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Text2021_marton_katalin.pdf - Thesis
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| Item Type: | Thesis (['eprint_fieldopt_thesis_type_master' not defined]) |
|---|---|
| Subjects: | 02. Engineering and technology 02. Engineering and technology > 02.10. Other engineering and technologies 02. Engineering and technology > 02.10. Other engineering and technologies > 02.10.02. Food and beverages 02. Engineering and technology > 02.10. Other engineering and technologies > 02.10.02. Food and beverages > 02.10.02.02. Food and drink processing |
| Depositing User: | Szerkesztő MK |
| Date Deposited: | 12 Aug 2022 11:14 |
| Last Modified: | 16 Aug 2022 10:36 |
| URI: | https://diploma.bibl.u-szeged.hu/id/eprint/127553 |
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