ТЕТЕРІНА, С. М.; ЮЩЕНКО, Н. М.; КУЗЬМИК, У. Г. Usage of natural spicy aromatic raw materialS for avoiding of microbiological deterioration of dairy products. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 4, n. 10(76), p. 45–49, 2015. DOI: 10.15587/1729-4061.2015.47340. Disponível em: https://journals.uran.ua/eejet/article/view/47340. Acesso em: 30 nov. 2024.