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The study of the intensification of technological parameter..:
Bal-Prylypko, Larysa
;
Yancheva, Maryna
;
Paska, Mariia
...
Potravinarstvo Slovak Journal of Food Sciences. 16 (2022) - p. 27-41 , 2022
Link:
https://doi.org/10.5219/1712
RT Journal T1 <Title>The study of the intensification of technological parameters of the sausage production process</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.5219_1712&Exemplar=1&LAN=DE A1 Bal-Prylypko, Larysa A1 Yancheva, Maryna A1 Paska, Mariia A1 Ryabovol, Maxim A1 Nikolaenko, Mykola A1 Israelian, Valentyna A1 Pylypchuk, Oksana A1 Tverezovska, Nina A1 Kushnir, Yurii A1 Nazarenko, Maryna PB HACCP Consulting YR 2022 SN 1337-0960 JF Potravinarstvo Slovak Journal of Food Sciences VO 16 SP 27 OP 41 LK http://dx.doi.org/https://doi.org/10.5219/1712 DO https://doi.org/10.5219/1712 SF ELIB - SuUB Bremen
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