ZAHORULKO, A.; ZAGORULKO, A.; MIKHAYLOV, V.; LIASHENKO, B. Improving a technique for making fried meat chopped semi-finished products in functionally closed environments with the addition of blended dried semi-finished product. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 5, n. 11 (125), p. 6–15, 2023. DOI: 10.15587/1729-4061.2023.290134. Disponível em: https://journals.uran.ua/eejet/article/view/290134. Acesso em: 27 jul. 2024.