NIKITCHINA, T.; MANOLI, T.; MIROSHNICHENKO, O.; KORKACH, H.; KOTUZAKI, O.; PAMBUK, S. Formation of consumer preferences in the fish restaurants menu based on sensory characteristics. Technology audit and production reserves, [S. l.], v. 6, n. 3(62), p. 33–38, 2021. DOI: 10.15587/2706-5448.2021.246560. Disponível em: https://journals.uran.ua/tarp/article/view/246560. Acesso em: 18 jul. 2024.