GRAPE LEAVES AND METHODS OF CONSERVATION
https://doi.org/10.18619/2072-9146-2014-1-64-67
Abstract
The article presents the results of a study of different varieties of grape leaves showing its morphological data and physico-chemical parameters. Studying shows canned grape leaf in various ways for the food industry.
About the Authors
G. N. Terentyeva
Practical Scientific Institute of Horticulture and Food Technology Republic of Moldova, Chisinau
Moldova, Republic of
Moldova, Republic of
V. F. Karazhiya
Practical Scientific Institute of Horticulture and Food Technology Republic of Moldova, Chisinau
Moldova, Republic of
Moldova, Republic of
L. D. Uyhan
Practical Scientific Institute of Horticulture and Food Technology Republic of Moldova, Chisinau
Moldova, Republic of
Moldova, Republic of
T. A. Sarandi
Practical Scientific Institute of Horticulture and Food Technology Republic of Moldova, Chisinau
Moldova, Republic of
Moldova, Republic of
G. Suvorova
Научно-Практический Институт Садоводства, Виноградарства и Пищевых Технологий
Moldova, Republic of
Moldova, Republic of
Practical Scientific Institute of Horticulture and Food Technology Republic of Moldova, Chisinau
References
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6. http://vinograd.info/templates/vine-new/images/logo.png
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Review
For citations:
Terentyeva G.N., Karazhiya V.F., Uyhan L.D., Sarandi T.A., Suvorova G. GRAPE LEAVES AND METHODS OF CONSERVATION. Vegetable crops of Russia. 2014;(1):64-67. (In Russ.) https://doi.org/10.18619/2072-9146-2014-1-64-67
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