VŨ, H.; NGUYỄN, T. EFFECT OF SOME TECHNOLOGICAL FACTORS IN THE PROCESS OF JAM FROM PINEAPPLE ADDED COCONUT CREAM. SCIENTIFIC JOURNAL OF TAN TRAO UNIVERSITY, [S. l.], v. 10, n. 2, 2024. DOI: 10.51453/2354-1431/2024/1142. Disponível em: https://tckh.daihoctantrao.edu.vn/index.php/sjttu/article/view/1142. Acesso em: 21 nov. 2024.