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1 Ergebnisse
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Improving a technique for making fried meat chopped semi-fi..:
Zahorulko, Andrii
;
Zagorulko, Aleksey
;
Mikhaylov, Valeriy
.
Eastern-European Journal of Enterprise Technologies. 5 (2023) 11 (125) - p. 6-15 , 2023
Link:
https://doi.org/10.15587/1729-4061.2023.290134
RT Journal T1 <Title>Improving a technique for making fried meat chopped semi-finished products in functionally closed environments with the addition of blended dried semi-finished product</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.15587_1729-4061.2023.290134&Exemplar=1&LAN=DE A1 Zahorulko, Andrii A1 Zagorulko, Aleksey A1 Mikhaylov, Valeriy A1 Liashenko, Bogdan PB Private Company Technology Center YR 2023 SN 1729-4061 SN 1729-3774 JF Eastern-European Journal of Enterprise Technologies VO 5 IS 11 (125) SP 6 OP 15 LK http://dx.doi.org/https://doi.org/10.15587/1729-4061.2023.290134 DO https://doi.org/10.15587/1729-4061.2023.290134 SF ELIB - SuUB Bremen
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