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Mathematical modelling of quality assessment of cooked saus..:
Mushtruk, Mikhailo
;
Palamarchuk, Igor
;
Palamarchuk, Vladyslav
...
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1845/2202. , 2023
Link:
https://potravinarstvo.com/journal1/index.php/potravin..
RT Journal T1 <Title>Mathematical modelling of quality assessment of cooked sausages with the addition of vegetable additives</Title> UL https://suche.suub.uni-bremen.de/peid=base-fthaccp:oai:ojs2.potravinarstvo.com:article_1845&Exemplar=1&LAN=DE A1 Mushtruk, Mikhailo A1 Palamarchuk, Igor A1 Palamarchuk, Vladyslav A1 Gudzenko, Maxim A1 Slobodyanyuk, Nataliia A1 Zhuravel, Dmitry A1 Petrychenko, Ievgenii A1 Pylypchuk, Оksana PB HACCP Consulting YR 2023 K1 herbal supplement K1 pectin K1 chemical composition K1 biological value K1 quality indicators K1 shelf life JF https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1845/2202 LK http://dx.doi.org/https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1845 DO https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1845 SF ELIB - SuUB Bremen
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