[1]
Bozhko, N., Tischenko, V., Pasichnyi, V., Marynin, A. and Polumbryk, M. 2017. Analysis of the influence of rosemary and grape seed extracts on oxidation the lipids of peking duck meat. Eastern-European Journal of Enterprise Technologies. 4, 11 (88) (Aug. 2017), 4–9. DOI:https://doi.org/10.15587/1729-4061.2017.108851.