Zobrazeno 1 - 2
of 2
pro vyhledávání: '"ферментований сік"'
Publikováno v:
Technology audit and production reserves; Vol. 5 No. 3(61) (2021): Chemical engineering; 33-35
Technology audit and production reserves; Том 5 № 3(61) (2021): Химическая инженерия; 33-35
Technology audit and production reserves; Том 5 № 3(61) (2021): Хімічна інженерія; 33-35
Technology audit and production reserves; Том 5 № 3(61) (2021): Химическая инженерия; 33-35
Technology audit and production reserves; Том 5 № 3(61) (2021): Хімічна інженерія; 33-35
The object of research is a method of producing a fermented drink from natural raw materials, the consumption of which will provide the human body with probiotics, prebiotics, vitamins and antioxidants. The work used general scientific research metho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::a9248dd01c0bfe8494ec809392d95466
http://journals.uran.ua/tarp/article/view/242180
http://journals.uran.ua/tarp/article/view/242180
Autor:
Stetsenko, Natalia1 stetsenkono_nuft@ukr.net, Goyko, Iryna1
Publikováno v:
Technology Audit & Production Reserves. 2021, Vol. 5 Issue 3, p33-35. 3p.