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אסיף מאגר המחקר החקלאי
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Evaluation of conditions for fermentation of olives on their quality
Year:
1968
Total pages:
12
Source of publication :
Author :
Related personalities :
Unit:
Institute of Food Technology
Document Type:
Report
;
.
Volcani periodical researches
;
.
Language:
Hebrew
;
.
Related Files :
Notes:

מצורף התקציר.

 

Editors' remarks:

הטקסט המלא נמצא בכתביה של זדנקה סמיש - בחלק מהעמודים הטקסט מחוק כמעט לגמרי, לכן מצורף התקציר בלבד.

food preservation
food quality
food technology
Olea europaea (internal keyword)
pickling
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ID:
52715
Last updated date:
02/03/2022 17:27
Creation date:
28/12/2020 12:28
Heritage document
Evaluation of conditions for fermentation of olives on their quality

מצורף התקציר.

 

Heritage document
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