НЕЧЕПУРЕНКО, К. Б.; ПИВОВАРОВ, П. П. Technological aspects of obtaining structured emulsions in composition of minced meat products. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 2, n. 12(68), p. 79–84, 2014. DOI: 10.15587/1729-4061.2014.23345. Disponível em: https://journals.uran.ua/eejet/article/view/23345. Acesso em: 18 jul. 2024.