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Publikováno v:
Тваринництво та технології харчових продуктів, Vol 15, Iss 1, Pp 74-90 (2024)
In the context of the problem of insufficient consumption of fish products, the possibility of creating high-quality sausage products based on new types of raw materials is considered. The development of high-quality fish sausages from new raw materi
Externí odkaz:
https://doaj.org/article/79ede86316d743e4a67906c80a110c16