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2012•Unpublished venueRequires access

Sensory properties and chemical composition of cider depending on apple variety.

Rita Riekstiņa-Dolģe, Zanda Krūma, D. Kārkliņa, S. Treija, I. Skuja

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Key concepts: Food science, Variety (cybernetics), Composition (language), Chemical composition, Sensory system, Chemistry, Computer science, Biology

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