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Improving the production technique of meat chopped semi-fin..:
Zahorulko, Andrii
;
Zagorulko, Aleksey
;
Yancheva, Maryna
...
Eastern-European Journal of Enterprise Technologies. 2 (2023) 11 (122) - p. 6-14 , 2023
Link:
https://doi.org/10.15587/1729-4061.2023.276249
RT Journal T1 <Title>Improving the production technique of meat chopped semi-finished products with the addition of dried semi-finished product with a high degree of readiness</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.15587_1729-4061.2023.276249&Exemplar=1&LAN=DE A1 Zahorulko, Andrii A1 Zagorulko, Aleksey A1 Yancheva, Maryna A1 Savinok, Oksana A1 Yakovets, Lyudmila A1 Zhelievа, Tetiana A1 Skoromna, Oksana A1 Sushko, Larysa A1 Kainash, Alla A1 Tytarenko, Nataliia PB Private Company Technology Center YR 2023 SN 1729-4061 SN 1729-3774 JF Eastern-European Journal of Enterprise Technologies VO 2 IS 11 (122) SP 6 OP 14 LK http://dx.doi.org/https://doi.org/10.15587/1729-4061.2023.276249 DO https://doi.org/10.15587/1729-4061.2023.276249 SF ELIB - SuUB Bremen
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