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Mathematical modelling of quality assessment of cooked saus..:
Mushtruk, Mikhailo
;
Palamarchuk, Igor
;
Palamarchuk, Vladyslav
...
Potravinarstvo Slovak Journal of Food Sciences. 17 (2023) - p. 242-255 , 2023
Link:
https://doi.org/10.5219/1845
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=cr-10.5219_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 SN 1337-0960 JF Potravinarstvo Slovak Journal of Food Sciences VO 17 SP 242 OP 255 LK http://dx.doi.org/https://doi.org/10.5219/1845 DO https://doi.org/10.5219/1845 SF ELIB - SuUB Bremen
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