Hungarian

Variation of brix and ph values within different processing methods for apple products

Yang, Siyi (2022) Variation of brix and ph values within different processing methods for apple products. BA/Bsc, Szegedi Tudományegyetem.

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English title

Variation of brix and ph values within different processing methods for apple products

Institution

Szegedi Tudományegyetem

Faculty

Faculty of Agriculture

Department

nincs megadva

Discipline

Agricultural science

Institute

Növénytudományi és Környezetvédelmi Intézet

Specialization

mezőgazdasági mérnök

Supervisor(s)

Supervisor
Supervisor scientific name label
Email
EHA
Lantos, Ferenc
főiskolai docens
UNSPECIFIED
UNSPECIFIED

Item Type: Thesis (BA/Bsc)
Subjects: 04. Agricultural sciences
04. Agricultural sciences > 04.01. Agriculture, forestry and fisheries
04. Agricultural sciences > 04.01. Agriculture, forestry and fisheries > 04.01.06. Agronomy
Depositing User: Szerkesztő MGK
Date Deposited: 2023. Aug. 07. 11:20
Last Modified: 2023. Oct. 11. 15:29
URI: https://diploma.bibl.u-szeged.hu/id/eprint/135194

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