[1]
Нечепуренко, К.Б. and Пивоваров, П.П. 2014. Technological aspects of obtaining structured emulsions in composition of minced meat products. Eastern-European Journal of Enterprise Technologies. 2, 12(68) (Apr. 2014), 79–84. DOI:https://doi.org/10.15587/1729-4061.2014.23345.