ОДАРЧЕНКО, А. М. Scientific basis of foods quality formation during freezing. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 4, n. 10(64), p. 40–42, 2013. DOI: 10.15587/1729-4061.2013.16312. Disponível em: https://journals.uran.ua/eejet/article/view/16312. Acesso em: 7 may. 2024.