GUTYJ, B.; HACHAK, Y.; VAVRYSEVYCH, J.; NAGOVSKA, V. The influence of cryopowder “Garbuz” on the technology of curds of different fat content. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 2, n. 10 (86), p. 20–24, 2017. DOI: 10.15587/1729-4061.2017.98194. Disponível em: https://journals.uran.ua/eejet/article/view/98194. Acesso em: 24 nov. 2024.