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pro vyhledávání: '"Nataliia Pushanko"'
Autor:
Igor Palamarchuk, Mikhailo Mushtruk, Volodymyr Vasyliv, Eugeniy Stefan, Olesia Priss, Iryna Babych, Inna Karpovych, Nataliia Pushanko
Publikováno v:
Potravinarstvo, Vol 18 (2024)
One of the most important problems in ensuring the quality of mincemeat preparation in the production of sausages is the effective structuring of components and mixing of their ingredients. To solve this problem, researchers added a multifunctional a
Externí odkaz:
https://doaj.org/article/255ea79f388a4e7e9610b3d2c86132c2
