Výsledky vyhledávání - "K. V. Dvoryankina"

Developing the technology of culinary production based on using unconventional fish fatty raw material

Autor: V. I. Volchenko, K. V. Dvoryankina, O. S. Kovaleva, R. I. Plavunov

Publikováno v: Vestnik MGTU, Vol 22, Iss 3, Pp 356-362 (2019)

The production of ready-to-eat multi-component products undergone deep processing (culinary products, canned products, etc.) is an important direction in the development of the food industry. While manufacturing these products, it is necessary to mai

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca3a70aa75ac1c39915f205c89dbe217
http://vestnik.mstu.edu.ru/show-eng.shtml?art=2026

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání