Krilova L. Development of sauces emulsion type technology with the use of purple amaranth
Українська версіяThesis for the degree of Candidate of Sciences (CSc)
State registration number
0403U001591
Applicant for
Specialization
- 05.18.16 - Технологія продуктів харчування
18-04-2003
Specialized Academic Board
Д 64.088.01
Essay
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