ВІННІКОВА, Л. Г.; ПРОНЬКІНА, К. В. Impact of electrically activated water fractions on functional and processing properties of beef and pork. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 3, n. 10(75), p. 36–43, 2015. DOI: 10.15587/1729-4061.2015.43781. Disponível em: https://journals.uran.ua/eejet/article/view/43781. Acesso em: 4 may. 2024.