[1]
Прісс, О.П. and Калитка, В.В. 2014. Effect of hot treatment by antioxidants on the shelf life and quality of sweet pepper. Eastern-European Journal of Enterprise Technologies. 2, 12(68) (Apr. 2014), 14–18. DOI:https://doi.org/10.15587/1729-4061.2014.23717.