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Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 1, Pp 124-128 (2020)
The basic information on the functional properties of combined minced meat, developed on the basis of a combination of products of animal and vegetable origin, in one culinary product is presented. This mutual addition of the formulation with various
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6fab4f66953984ba41a0c3b606ca2da9
https://doi.org/10.20914/2310-1202-2020-1-124-128
https://doi.org/10.20914/2310-1202-2020-1-124-128
