СКРИПНИК, В. О.; ФАРІСЄЄВ, А. Г.; ДМИТРЮК, Т. І. Investigation of the effect of the relative surface power on the meat frying process. Technology audit and production reserves, [S. l.], v. 4, n. 4(30), p. 33–36, 2016. DOI: 10.15587/2312-8372.2016.74133. Disponível em: https://journals.uran.ua/tarp/article/view/74133. Acesso em: 9 may. 2024.