SAMOKHVALOVA, O.; CHEREVKO, O.; DMYTREVSKYI, D.; BUDNYK, N.; FOMINA, I.; GURSKYI, P.; SOVA, N.; KOSHULKO, V.; TESLIUK, Y.; KOLIANOVSKA, L. Determination of the features of the use of three-component vegetable and fruit paste in marmalade technology. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 6, n. 11 (132), p. 63–72, 2024. DOI: 10.15587/1729-4061.2024.317571. Disponível em: https://journals.uran.ua/eejet/article/view/317571. Acesso em: 8 jan. 2025.