Development of value added products from subtropical peach

N Garg, S Kumar, KK Srivastava, B Singh, S Vaish - 2021 - indianjournals.com
The laboratory experiment conducted with the aim of developing value added products from
Peach (Prunus persica), a soft, juicy and fleshy stone fruit, generally consumed as fresh …
被引用次数：3 相关文章

Development of value added products from subtropical peach.

N Garg, S Kumar, KK Srivastava, B Singh, S Vaish - 2021 - cabidigitallibrary.org
The laboratory experiment conducted with the aim of developing value added products from
Peach (Prunus persica), a soft, juicy and fleshy stone fruit, generally consumed as fresh …

Development of value added products from subtropical peach

N Garg, S Kumar, KK Srivastava… - Journal of Eco-friendly …, 2021 - acspublisher.com
The laboratory experiment conducted with the aim of developing value added products from
Peach (Prunus persica), a soft, juicy and fleshy stone fruit, generally consumed as fresh …
[PDF] researchgate.net

[PDF][PDF] Development of value added products from subtropical peach

N Garg, S Kumar, BS Srivastava, S Vaish - researchgate.net
The laboratory experiment conducted with the aim of developing value added products from
Peach (Prunus persica), a soft, juicy and fleshy stone fruit, generally consumed as fresh …
[PDF] researchgate.net

[PDF][PDF] Development of value added products from subtropical peach

N Garg, S Kumar, BS Srivastava, S Vaish - researchgate.net
The laboratory experiment conducted with the aim of developing value added products from
Peach (Prunus persica), a soft, juicy and fleshy stone fruit, generally consumed as fresh …