Fursik O. Improving the technology of coocked sausage products using composition containing protein
Українська версіяThesis for the degree of Candidate of Sciences (CSc)
State registration number
0420U101326
Applicant for
Specialization
- 05.18.04 - Технологія м`ясних, молочних продуктів і продуктів з гідробіонтів
24-09-2020
Specialized Academic Board
Д 26.058.03
National university of food technologies
Essay
Files
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