Zobrazeno 1 - 2
of 2
pro vyhledávání: '"A. Pukhlyak"'
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 17, Iss 3 (2023)
Expanding the assortment of sour cream with increased nutritional value is an actual direction of scientific research. The purpose of the work is the scientific explanation of heating process duration based on the analysis of its influence on the sen
Externí odkaz:
https://doaj.org/article/9d131d6b59f7437aa5ed2ece9e8a7775
Publikováno v:
Food Science & Technology (2073-8684); 2023, Vol. 17 Issue 3, p75-84, 10p