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1 Ergebnisse
1
Effect of the Cryopowder "Amaranth" on the Technology of Me..:
Hachak, Y. (Yuriy)
;
Gutyj, B. (Bogdan)
;
Bilyk, O. (Oksana)
..
https://www.neliti.com/publications/307511/effect-of-the-cryopowder-amaranth-on-the-technology-of-meolten-cheese. , 2018
Link:
https://www.neliti.com/publications/307511/effect-of-t..
RT Journal T1
Effect of the Cryopowder "Amaranth" on the Technology of Meolten Cheese
UL https://suche.suub.uni-bremen.de/peid=base-ftneliti:oai:neliti.com:307511&Exemplar=1&LAN=DE A1 Hachak, Y. (Yuriy) A1 Gutyj, B. (Bogdan) A1 Bilyk, O. (Oksana) A1 Nagovska, V. (Volodimyra) A1 Mykhaylytska, O. (Olha) PB PC TECHNOLOGY CENTER YR 2018 K1 molten cheese K1 energy value K1 cryopowder K1 physical-chemical characteristics K1 biological value K1 UDC 673 K1 сир плавлений K1 кріопорошок K1 енергетична цінність K1 фізико-хімічні характеристики K1 біологічна цінність K1 сыр плавленый K1 криопорошок K1 энергетическая ценность K1 физико-химические характеристики K1 биологическая ценность K1 Indonesia JF https://www.neliti.com/publications/307511/effect-of-the-cryopowder-amaranth-on-the-technology-of-meolten-cheese LK http://dx.doi.org/https://www.neliti.com/publications/307511/effect-of-the-cryopowder-amaranth-on-the-technology-of-meolten-cheese DO https://www.neliti.com/publications/307511/effect-of-the-cryopowder-amaranth-on-the-technology-of-meolten-cheese SF ELIB - SuUB Bremen
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