Gutyj, B., Y. Hachak, J. Vavrysevych, and V. Nagovska. “The Influence of Cryopowder ‘Garbuz’ on the Technology of Curds of Different Fat Content”. Eastern-European Journal of Enterprise Technologies, vol. 2, no. 10 (86), Apr. 2017, pp. 20-24, doi:10.15587/1729-4061.2017.98194.