Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Rysmukhambetova, G E"'
Publikováno v:
Vestnik MGTU, Vol 26, Iss 3, Pp 304-315 (2023)
One of the ways to improve the taste characteristics and increase the nutritional value of cooked meat, fish and poultry dishes is to include various sauces in their composition. Traditionally, the composition of sauces includes wheat flour, vegetabl
Externí odkaz:
https://doaj.org/article/a8637eb9ca2a4e34b072f984aed37456
Publikováno v:
IOP Conference Series: Earth & Environmental Science; 4/20/2021, Vol. 723, p1-5, 5p
Publikováno v:
IOP Conference Series: Earth & Environmental Science; 2021, Vol. 677, p1-8, 8p
Publikováno v:
IOP Conference Series: Earth & Environmental Science; 2/1/2021, Vol. 640, p1-4, 4p
Publikováno v:
IOP Conference Series: Earth & Environmental Science; 2/1/2021, Vol. 640, p1-6, 6p
Autor:
Ushakova, Yu V, Pas'kova, E M, Rysmukhambetova, G E, Karpunina, L V, Mamina, S E, Ushakov, P V
Publikováno v:
IOP Conference Series: Earth & Environmental Science; 2/1/2021, Vol. 640, p1-5, 5p
Publikováno v:
Scopus-Elsevier
ResearcherID
ResearcherID
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4e971ac492cb79a0238980b3d1907c5f
http://www.scopus.com/inward/record.url?eid=2-s2.0-85070243330&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-85070243330&partnerID=MN8TOARS
