ВІННІКОВА, Л. Г.; ПРОНЬКІНА, К. В. Impact of electrically activated water fractions on solubility of meat proteins. Technology audit and production reserves, [S. l.], v. 5, n. 7(25), p. 36–38, 2015. DOI: 10.15587/2312-8372.2015.50314. Disponível em: https://journals.uran.ua/tarp/article/view/50314. Acesso em: 22 nov. 2024.